1. 1. Prepare the Chicken: Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken thighs to the hot pan and season lightly with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the pan and set aside.

2. 2. Saute the Aromatics: In the same pan, add the chopped onion and cook for 3-5 minutes until it softens and becomes translucent. Stir in the minced garlic, curry powder, ground allspice, and cayenne pepper (if using). Cook for another minute, stirring constantly, until the spices are fragrant. This step is crucial for building the flavor base.

3. 3. Add the Cabbage and Broth: Add the shredded cabbage to the pan. It might seem like a lot, but it will cook down significantly. Pour in the chicken broth. Stir everything together, cover the pan, and let it simmer for 10-12 minutes, or until the cabbage is tender and has reduced in volume. Stir occasionally to ensure even cooking.

4. 4. Introduce Creaminess: Uncover the pan and stir in the full-fat coconut milk. Return the cooked chicken to the pan. Mix well to combine all the ingredients and allow the sauce to heat through and thicken slightly, about 3-5 minutes.

5. 5. Adjust Seasoning: Taste the dish and adjust the salt and pepper as needed. The flavors should be well-balanced and rich.

6. 6. Serve and Garnish: Ladle the creamy chicken and cabbage into bowls. If desired, garnish with fresh chopped cilantro or parsley for a burst of color and freshness. Serve immediately and enjoy your delicious one-pan meal!