Prepare all ingredients and set aside. Heat the pot over medium heat, add the coconut oil and wait for it to heat up. Add the sliced chicken, sprinkle with a pinch of sea salt and simmer, stirring frequently, until browned. Add the chopped onions to the chicken and simmer for a few minutes until the onions soften. Add the garlic and ginger and simmer for a minute, then add the spices, salt and pepper and simmer for a couple of minutes. Add pomegranate juice and coconut milk. Let it simmer, reduce heat, and cover and simmer for about 20 minutes. Unplug the pot and let it simmer for about 10 minutes (until the sauce thickens). Check the salinity and top up if necessary.
Serve with cauliflower rice or side dish, and sprinkle with pomegranate seeds.