While the chicken cooks, saute the onion in the avocado oil over medium heat until the onion is softened.
Next, add the carrots, potatoes, and garlic. Cook this until you can smell the garlic.
Add the canned tomatoes, curry powder, cauliflower rice, and chicken broth. Reduce heat to low and cover with a lid. Add the cooked chicken once it is done. Let the curry cook on low for about 20 minutes.
Add coconut milk 10 minutes before serving. Stir in to combine.
While the curry is finishing, cook your rice.
Serve the curry with rice, fresh chopped cilantro, and garlic naan!