Set a nonstick skillet on medium heat and spray with olive oil or coconut oil.
Add the chicken and cook it in the skillet for about 5 minutes, until the outside is no longer pink. Remove the chicken from the skillet and set it aside.
Using the same skillet, add ghee and let it melt. Then, toss in onion, ginger and garlic. Let it cook for about 2 minutes and be careful not to let the garlic burn.
Add the seasonings and “bloom” them or gently sauté them in order to boost the flavors. After about 1 minute (or until the spies are fragrant), add the chicken chunks, coconut cream and freshly squeezed lemon.
Stir and cook for about 2 minutes then add the tomato. Cover and simmer on low for about 6 to 8 minutes.
Season to taste with sea salt & pepper and garnish with cilantro.