Heat a skillet on the stove at high temperature, adding onions, garlic, ginger, curry powder and chilli paste. Cook for a minute or two until onions become translucent and, mixture becomes fragrant.
And add chicken pieces to pan and toss until they start to turn white (just cooked). Add veges and toss through for a further minute.
Add soy sauce, lime juice, honey/sweetener, peanut butter and ¼ of the coconut milk. Stir through, add rest of coconut milk ¼ cup at a time, stirring through until mixed together
Reduce heat to medium and cover with lid for 5 mins.
Remove lid, sprinkle with granulated peanuts and chopped corriander
Serve immediately with rice, a slice of lime. For an extra kick, add a small sprinkling of red pepper flakes/red chilli flakes (Optional).