Heat a generous drizzle of olive oil in a large pot over medium heat. Add your seasoned chicken thighs or beef chuck and sear for about 5-7 minutes, browning on all sides until they have a lovely golden crust. Remove the meat and set aside, letting the pot retain the flavorful fond at the bottom.

In the same pot, add a bit more olive oil if necessary, then toss in finely chopped onions and minced garlic. Sauté them over medium heat for about 5 minutes, stirring occasionally until the onions are golden and fragrant.

Next, introduce your colorful bell peppers to the pot, stirring them in with the onions and garlic. Sauté for an additional 3-4 minutes until the peppers soften.

Return the browned meat to the pot and pour in a can of creamy coconut milk. Stir well to combine all the ingredients. Season with salt and adjust any optional spices.

Cover the pot with a lid and reduce the heat to low, letting the mixture simmer gently for about 20-30 minutes until the meat is tender.

Remove the lid and squeeze in the juice of a fresh lime. Stir well and adjust seasoning. Allow it to simmer uncovered for another 5 minutes before serving.