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Warm the coconut oil in a large, deep skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes.
Add the garlic, curry paste, tomato paste, ginger, curry powder, turmeric, coriander and cayenne pepper. Cook, stirring frequently, for 1-2 minutes until fragrant.
Add the butter and chicken pieces and stir to coat with the spices. Cook for 5 minutes, stirring occasionally, until the chicken is browned.
Stir in the coconut milk, chicken broth, brown sugar, and lime juice. Stir to combine, bring to a simmer, then reduce the heat to medium-low.
Simmer uncovered for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. Taste and season with salt and pepper, as needed.
Serve hot with steamed rice or naan bread, and cilantro leaves for garnish. Enjoy!