Heat the coconut oil in a large skillet and the chicken, onion powder, garlic paste, garam masala, and turmeric. Let everything cook over a medium heat for 10 minutes, stirring occasionally.

Add the coconut milk, and stir to combine. Bring to the boil, then simmer for another 10 minutes.

To finish, add the almond flour, then test for seasoning. Add salt and pepper as necessary, then serve, garnished with chopped fresh cilantro.