Heat olive oil in a large skillet over medium heat. Add in onion and saute till translucent and softened. Stir in garlic, cumin, curry, salt, cayenne, ginger, paprika and cinnamon. Allow to cook for a couple of minutes.
Add chicken, bay leaf and coconut milk in with the spices. Bring to a boil then reduce heat and continue to simmer for 20-25 minutes till chicken is fully cooked.
Remove bay leaf. Serve curry over rice and top with cilantro.