In a small bowl, combine all the seasonings. This includes the salt, pepper, garlic, coriander, cumin, turmeric, chili powder, ginger, cinnamon, paprika, and nutmeg.
Chop the onion and set it aside. Chop the chicken into bite-sized pieces. Pat dry with a paper towel, if needed, then season with salt and pepper. Set aside.
In a large skillet or pot, heat the oil over medium-high heat. Once hot, add the onion and saute until soft, around 3 minutes. Push the onions aside and add the chicken in a single-layer. Be sure not to crowd the pan and cook in batches if needed. Allow to cook undisturbed for 2 or 3 minutes on each side, or until golden brown (you will finish cooking the chicken in the sauce).
Stir in seasoning mix and allow to cook 1 to 2 minutes, or until the chicken is well coated and the spices are fragrant.
Stir in the tomato sauce, tomato paste, and chicken broth. Simmer 5 to 10 minutes or until slightly thickened and is more like a paste than a sauce.
Stir in the coconut cream and serve over cauliflower rice with cilantro.
Tomatoes are naturally high in carbs, making this dish a little higher in carbs than my typical keto recipes. However, when eaten in moderation, this recipe can easily be incorporated into a keto diet!
I highly recommend chicken thighs because chicken breasts may turn out dry.