Place chicken thighs on a rimmed baking sheet. Sprinkle both sides with Chinese 5 spice, cumin and a generous amount of salt and pepper.
Rub the spices into the chicken, so both sides are fully coated.
Heat the olive oil in a large skillet over medium high heat. When the oil starts to shimmer, add the chicken and cook until browned on both sides. This should take about 10 -12 minutes, depending on the size of the chicken.
When the chicken is nicely golden brown on both sides, remove from pan and set aside on a platter.
Add the mushrooms, coconut milk, curry powder and lime zest and juice to the pan. Give the ingredients a stir to combine. Bring to a boil and then simmer.
Add the chicken back to the pan and continue to cook for about 20 – 30 minutes, until the chicken is cooked through and the sauce thickens.
Taste and add a sprinkle of red pepper flakes of you want is spicier, or add more lime juice for added citrus flavor.
Garnish with cilantro, drizzle of chili oil and a lime wedge.