Marinate Chicken in gallon ziplock bag with 1c coconut milk, 2tsp salt, lemon juice, 1/4tsp pepper, 2tsp cumin, cayenne and ginger for one hour. Place on a rack over cookie sheet. Broil on high for about 20 minutes, or until cooked through.
Melt Ghee over medium high heat. Saute jalopeno and garlic for one minute. Add 2tsp cumin, paprika, 2tsp salt and 2tsp pepper. Stir in tomato sauce, arrowroot and coconut milk or cream. Stir well. Add chicken and simmer for 20 to 30 minutes, until sauce thickens. Add chopped cilantro at the very end, or use as garnish. Serve over Indian Spiced cauliflower \”Rice\”.