Pat the chicken thigh fillets and drumsticks dry with paper towels and season with salt and pepper.

Heat coconut oil in a heavy pot over medium-high heat, place chicken skin-side down and sear for 4-5 minutes. Flip and cook for another minute, then add drumsticks and brown them.

Reduce heat and add another tablespoon of coconut oil if needed. Sauté finely diced onion until softened, then add minced garlic and grated ginger.

Stir in coriander, cumin, turmeric, and chili powder, cooking for 30 seconds until fragrant.

Pour in coconut milk and crushed canned tomatoes, stir well, and return the browned chicken to the pot. Bring to a simmer.

Cover and simmer on low heat for 10 minutes, then remove the lid and simmer for an additional 20 minutes, stirring occasionally.

Stir in lemon juice and half of the chopped coriander leaves before serving over rice or flatbreads.

Garnish with remaining coriander for a final touch.