Heat the coconut oil in a large, deep saucepan over medium-high heat, about 2 minutes.
Add the onion and 1/2 teaspoon kosher salt. Stir-fry 4-5 minutes, until tender.
Add the garlic, ginger, the remaining 1/2 teaspoon kosher salt, the curry powder and the cayenne. Cook, stirring, 1 minute.
Add the chicken pieces. Stir-fry 2-3 minutes, until opaque and coated with the spices.
Add the coconut milk (remember to shake the can well before opening) and the peanut/almond butter, stirring to combine. Cover, reduce heat to medium, and cook until chicken is cooked through, about 5 more minutes. Garnish with chopped cilantro and serve.
*The onion can be successfully replaced with 1 teaspoon onion powder, added with the rest of the spices.