Pat the chicken dry. Sprinkle it with turmeric, salt, black pepper, and paprika if using. Rub it in lightly for flavor.

Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for about 4 minutes without moving to build color. Flip and cook for 3 more minutes. Move chicken to a plate.

In the same skillet, add the sliced onion. If the pan looks dry, add a splash of oil. Cook for 3 to 4 minutes until softened and golden.

Stir in the garlic and ginger and cook for about 30 seconds, stirring to avoid burning.

Pour in the chicken broth and scrape the bottom of the pan. Lower heat to medium, stir in coconut milk, then return chicken to the skillet with any juices from the plate.

Cover loosely and simmer for 8 to 12 minutes, depending on the chicken's thickness, until done.

Turn off the heat and stir in lemon juice. Taste and adjust salt and pepper, sprinkle with herbs if desired.