In a large skillet over medium-high heat warm the avocado oil. Add the chicken chunks and let cook for 10-12 minutes. Turn chicken over and cook for another 10-12 minutes.

In a medium mixing bowl, combine the coconut milk, cassava flour, chopped cilantro, lime juice, curry powder, turmeric, sea salt and cayenne pepper. Stir together.

Once chicken is cooked through, pour the curry sauce over the chicken. Stir to coat all chicken chunks with sauce.  Reduce the heat to medium and let cook for 5-8 minutes or until the sauce is hot and beginning to thicken.  

Remove from heat and serve over cauliflower rice and sautéed broccoli.

Top with a small handful of raw cashews, a sprinkle of red sea salt and a fresh squeeze of lime.