Add diced onion, garlic, and ginger to the bottom of your crock pot.
Place the chicken thighs (or breasts) on top of the aromatics.
Sprinkle curry powder, paprika, cumin, salt, pepper, and cayenne evenly over the chicken.
Add diced tomatoes, coconut milk, chicken broth, and tomato paste.
Gently stir around the edges to combine without fully disturbing the chicken placement.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Once cooked through and tender, shred the chicken directly in the crock pot or leave whole.
Stir to combine everything evenly.
Taste and adjust seasoning if needed.
Serve over rice and garnish with fresh cilantro.