1. Season chicken tenders with salt, pepper, garlic powder, and onion powder. In a large skillet/pan, heat 2 tbsp coconut oil over medium high heat. Add in seasoned chicken tenders and cook for about 3 minutes on each side or until each side starts to brown. Remove chicken tenders from the pan and set aside in a bowl. (Its ok if they aren’t fully cooked cause you are going to cut them up and finish cooking them in the sauce).

2. Turn heat down to medium low and add in the remaining 1 tbsp oil. Add in the sliced onions, sauté for about 5 minutes (until translucent). Add in the sliced bell peppers and cook for another 5 minutes. Add in the broccoli florets and the coconut cream. Cover and let simmer for another 3 minutes.

3. Cut the chicken tenders into smaller chunks and add back into the pan. Pour in the Thai curry sauce and simmer for 10 minutes.

4. Taste for salt and season accordingly. Finish with half of the chopped scallion and cilantro.

5. Serve over jasmine rice and top with the remainder of the scallions and cilantro.