First, brown (not cook through!) the chicken in an oiled frying pan over medium heat. Set aside, and toss the onions with some olive oil in the pan on very low heat. Let them cook, stirring often, for about 20 minutes– they’ll end up somewhere between caramelized and sauteed, which is perfect for holding the flavors of the gravy. Nudge the onions to one side of the pan and start adding your spices so they toast briefly before mixing them in with the onions. Nudge the heat up to medium-low, add the garlic and ginger, let cook for about a minute and mix it in with the onions and spices. Add the cinnamon, tomatoes and chicken to the pan and cover with water or broth. Bring it to a boil and reduce the heat to let it simmer, covered, for about an hour. Sprinkle with sea salt and a spoonful of coconut oil to serve.