Step 1

Cut chicken into 1.5 inch cubes. Place in the crockpot with the broth, onion, ginger, garlic, tomato paste, olive oil, and all of the spices (except bay leaf for now). Stir well to combine.  Place bay leaf on top and cover and cook on low for 8 hours, or on high for 4.

Step 2

When cooking time is done, in a bowl whisk together the arrowroot and the coconut milk. Gently pour and stir into the crockpot with the cooked chicken. Let cook an additional 20 minutes to thicken up.

Step 3

Immediately before serving, stir in the juice of 1/2 a lemon. Serve with prepared cauliflower rice and top with some freshly chopped cilantro or cilantro microgreens.

Step 4

Cut chicken into 1.5 inch cubes. Place in the crockpot with the broth, onion, ginger, garlic, tomato paste, olive oil, and all of the spices (except bay leaf for now). Stir well to combine.  Place bay leaf on top, cover and seal. Press the ‘poultry’ button and increase time to 20 minutes.

Step 5

When cook time is complete, release pressure manually by turning the valve to "venting." When the pressure is finished releasing, carefully open the InstantPot. Turn on the ‘saute’ function.

Step 6

In a medium bowl, whisk together the coconut milk and arrowroot starch. Add the mixture to the InstantPot with the cooked chicken and let simmer until sauce has thickened, about 10 more minutes.