Rub chicken breasts generously with curry powder and place into a large bowl. Set aside.
In the bowl of the slow cooker, whisk together the coconut milk, tomato paste, ginger chunks, garlic, sea salt and pepper. Stir in bell peppers and onion.
Place chicken breasts in slow cooker. Pour prepared coconut milk mixture over chicken and then add chicken broth.
Cover the slow cooker and cook for 4-5 hours on High or 6-8 hours on Low. Remove the ginger chunks from the slow cooker and discard. You can chop the chicken into smaller pieces at this point. Garnish with coconut flakes and cilantro.
We love to serve this curry over roasted spaghetti squash (the paleo way!), but it’s also delicious over rice!