In a medium bowl, combine the chicken cubes, minced garlic, lime juice, salt, and pepper. Toss to coat and set aside to marinate for at least 15 minutes.

Heat the olive oil and dendê oil (or olive oil with paprika) in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the remaining minced garlic and cook for another minute until fragrant.

Add the marinated chicken to the skillet. Cook, stirring occasionally, until the chicken is lightly browned on all sides.

Pour in the undrained diced tomatoes and the can of coconut milk. Stir everything together and bring to a gentle simmer. Do not boil. Reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

Turn off the heat and stir in the fresh cilantro and scallions. Taste and adjust seasoning with more salt and pepper if needed. Serve hot over rice, garnished with extra cilantro.