Cut the boneless, skinless chicken breasts into bite-sized pieces, about 2 inches each. Place the chicken in a medium bowl and sprinkle in half a tablespoon of curry powder along with salt and pepper to taste. Toss everything together until the chicken is well-coated.

Heat one tablespoon of coconut oil in a large skillet over medium-high heat. Add the seasoned chicken pieces to the pan and cook for about 2 minutes on each side until lightly browned but not fully cooked through. Transfer the chicken to a plate and set aside.

In the same skillet, melt another tablespoon or two of coconut oil over medium heat. Add chopped onions and cook for about 3 to 5 minutes until softened and golden brown. Add finely chopped garlic and ginger, stirring until fragrant—about 30 seconds.

Add tomato paste, remaining curry powder, cumin, ground coriander, and ancho chili powder to the skillet. Stir until it forms a thick paste that clings to the onions and garlic.

Pour in the coconut milk and chicken broth or stock into the skillet. Use a flat whisk to mix everything together smoothly, scraping any flavorful bits stuck on the bottom of the pan.

Turn up the heat to medium-high until bubbling, then reduce heat to simmer gently for about 8 minutes to allow flavors to meld and thicken slightly.

Stir in brown sugar if desired, then return the browned chicken to the skillet. Bring heat back to medium and simmer for an additional 3-5 minutes until chicken is fully cooked through (165º F).