In a medium bowl, toss chopped chicken pieces with 1/2 tbsp curry powder, salt and pepper.
Heat one tbsp coconut oil in a large skillet over medium-high heat. When melted, add chicken and cook until lightly browned, but not cooked through. (About 2 minutes per side). Remove the chicken and set aside.
Melt one to two tablespoons of coconut oil in the same skillet over medium heat. Add the onions and cook for about three to five minutes, or until softened and starting to turn golden. Add the ginger and garlic, stirring to combine.
Add the tomato paste, remaining curry powder, cumin, coriander, and ancho chili powder to the skillet. Mix everything together to for a thick paste.
Add coconut milk and chicken broth to the skillet and stir to combine.
Adjust heat to medium-high to get the paste bubbling, then turn down the heat to allow it to simmer. Simmer gently for about 8 minutes.
Add brown sugar and stir to combine.
Place the browned chicken back in the skillet and raise heat to medium. Simmer until the chicken is cooked through, about 3 - 5 minutes more, or until a meat thermometer reads 165 F.
Serve with rice, lime wedges and chopped cilantro.