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Place the chicken in the freezer for 10 minutes, then cut it crosswise into ¼-inch strips. Sprinkle the strips with salt and pepper.
Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add ½ tablespoon coconut oil and allow it to melt.
Add the chicken in a single layer and brown well on both sides, about 10 minutes. Cook in batches if you need to and remove the chicken to a bowl to catch the juices.
In the same pan, add the onions, bell pepper, and bay leaf. Sauté until the veggies are tender and beginning to brown, about 5-7 minutes. Season with salt and pepper, then add the garlic and stir until fragrant, about 30 seconds.
If the pan is looking dry, add ½ tablespoon coconut oil. Add the curry powder, thyme, and tomato paste. Stir to blend and fry about 1 minute, then add the raisins, tomatoes, apple sauce, and water. Stir to combine and bring to a boil.
Return the chicken to the pan with any accumulated juices. Reduce the heat to simmer and cook, covered, 20-30 minutes until sauce thickens.
Add the coconut milk and stir to combine. Heat through, about 5 minutes, then sprinkle with chopped herbs.