Place a large skillet over medium high heat with the coconut oil.
Add the onion and red pepper sauté until fragrant, about 5 minutes.
Add the garlic and ginger and sauté for 30 seconds more.
Add the chicken and curry powder and sauté until the chicken starts to turn golden brown, about 10 minutes.
Add the diced tomatoes, chicken stock, coconut milk, tomato paste and salt and bring to a boil and reduce to a simmer to continue cooking until the chicken is fully cooked and the liquid thickens up.
Taste, adjust seasoning as needed, add lime juice to season and serve over rice with cilantro and green onions and extra lime wedges.