In a bowl, mix the chicken pieces with lemon juice, paprika, black pepper, garlic powder, onion powder, and salt.

Let the chicken marinate for at least 30 minutes to enhance flavor and tenderness.

Heat some oil in a large deep pan over medium-high heat.

Add the marinated chicken pieces and cook for 3-4 minutes per side until golden brown.

Remove the chicken from the pan and set it aside.

In the same pan, melt butter and add chopped onions and garlic.

Sauté until softened and translucent (about 2-3 minutes).

Stir in black pepper, paprika, garlic powder, and salt.

Pour in the chicken stock and let it simmer for 2 minutes.

Add coconut cream, stirring to combine.

Let the sauce cook for 5-10 minutes until it starts to thicken.

Return the cooked chicken to the pan and coat it well with the sauce.

Simmer for another 5-10 minutes until the sauce reaches your desired consistency.

Remove from heat and garnish with fresh coriander.

Serve hot with steamed rice and a squeeze of lemon.