Before cooking: tenderize and cube chicken, chop onion and mince garlic (I combine the two ingredients in a food processor), and combine curry powder, cinnamon, paprika, ginger root, and sugar in a small cereal-sized bowl.
Heat olive oil in a large pan on medium heat.
Once oil is hot, add onion and garlic.
Saute onion and garlic until onion is browned.
Add curry spices to the pan (add olive oil if need be--use your better judgement).
Saute combination until the spices have soaked up all of the remaining olive oil.
Add coconut milk, tomato paste, and chicken.
Simmer for 20-25 minutes.
Remove bay leaf.
Add lemon juice.
Simmer for 5 more minutes.
Serve over white rice (or fancier rice, if you prefer).
Allow guests to add sriracha sauce to their tastes.