Step 1: Heat coconut oil in a large pot over medium-high heat. Season the chicken pieces with salt and pepper, then sear in the pot until golden brown on all sides. Remove chicken and set aside.
Step 2: In the same pot, add the onion and sauté for 5 minutes until translucent. Add the garlic, ginger, curry powder, and turmeric. Stir constantly for 1 minute until the spices are fragrant.
Step 3: Add the pumpkin cubes to the pot and stir to coat them in the spice mixture. Pour in the chicken broth and bring to a light boil.
Step 4: Return the chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the pumpkin is fork-tender.
Step 5: Stir in the coconut milk and simmer uncovered for another 5-10 minutes to allow the chicken and pumpkin curry sauce to thicken to your desired consistency.
Step 6: Taste and adjust seasoning. Serve the chicken and pumpkin curry hot over rice, garnished with fresh cilantro and a squeeze of lime.