Peel your sweet potatoes. Trim any bad spots. Next, cut off both ends of potatoes so they are nice and flat.

Use a tabletop or a hand spiralizer to cut your sweet potatoes into thin noodles.

In a large skillet over medium-high heat, add in HALF of the coconut oil.

Add chicken pieces, sprinkle with chili powder, sea salt and pepper, and cook stirring occasionally for 5 minutes until evenly golden brown and cooked through. Set aside on a plate and cover with a lid to keep the chicken warm.

In the same preheated skillet, add remaining coconut oil. Sauté onions, peppers, garlic and ginger for 3 minutes, or until veggies soften.

Pour in the coconut milk and broth, add curry paste and stir well until thoroughly combined.

Cook for 2-3 minutes until mixture starts to bubble. Once the sauce is simmering, then add the sweet potato noodles.

Reduce heat to low and let it simmer, stirring occasionally, for 6-8 minutes or until sauce thickens and noodles are done to your liking.

Return the chicken to the pan and toss it in the sauce, continue to cook for a couple of minutes more, until everything is hot and bubbly.

Remove from the heat, stir in lime juice + lime zest and garnish with fresh cilantro.

Serve with lime wedges and enjoy!

Store leftovers in the fridge in sealed containers for 3-4 days.