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Heat coconut oil in a pot over medium-high heat and add the onion, garlic, ginger and chili, and saute for 2-3 minutes, or until the onions become translucent.
Add the chicken and curry powder, then cook, stirring occasionally, for 3-4 minutes, until the chicken changes its color.
Add the pumpkin, stock and tomato paste. Bring to boil, then lower the heat and simmer, covered with a lid, for about 15 minutes, or until the chicken is cooked through and the pumpkin is fork-tender.
In a small bowl, whisk coconut milk and gluten-free flour until well combined. Add it to the pot together with lime juice and season to your taste with salt and pepper.
Simmer the curry for an additional 3-4 minutes, or until the sauce starts to thicken.
Garnish with chili and fresh cilantro.