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In a large Dutch oven or heavy bottom pot, heat the coconut oil over low-medium heat.
Add the garlic and ⅔ of the chopped onions, cover pot with lid, and sauté on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
Add the chicken pieces to the Dutch oven, along with the garam masala, turmeric, and coriander. Stir well to combine and allow the chicken to get coated in the spices. Sautee chicken for about 10 minutes in the onions and spices.
Add the no-salt diced tomatoes, unsalted chicken stock, bell pepper, peas, and the remaining ⅓ of the chopped onions.
Bring to a boil, then reduce heat to low so the chicken is simmering. Cover with a lid and cook for 30 minutes until chicken is cooked all way through, and vegetables are tender.
Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce.
Add fresh pepper, and fresh lime juice for garnish.
Serve over rice with garlic naan bread.