Heat coconut or avocado oil in a large heavy bottom pot over medium-high heat. Add the chicken pieces in an even layer and cook until browned on all sides, about 5-7 minutes. Cook in batches so you don't overcrowd the pan. Once browned, remove the chicken to a plate and set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, grated ginger, yellow curry paste, and curry powder. Stir together and cook for another minute until fragrant.
Add the carrots, sweet potato, and cauliflower florets to the pot. Stir to coat the vegetables in the curry mixture.
Return the browned chicken and all the juices accumulated to the pot. As well as the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover, and let the curry simmer gently for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Taste and season with salt and pepper as needed.
Just before serving, stir in the baby arugula or spinach until wilted.
Serve the curry over cooked brown rice or quinoa and garnish with cilantro leaves before serving. Enjoy!
