Cut the chicken breasts into 1-inch chunks for even cooking. Finely dice the onion and red bell pepper, break the cauliflower into small florets, mince the garlic, and grate the fresh ginger.

In a skillet, heat 2 tablespoons of coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, grated ginger, curry powder, garam masala, and chili powder, cooking for another 30 seconds until fragrant.

Pour the onion mixture into your slow cooker. Add the red bell pepper, chicken chunks, cauliflower, tomato sauce, and butter, mixing well.

Cover the slow cooker and set it on high for 1.5 to 2.5 hours or on low for 4 to 6 hours.

Once the cooking time is complete, carefully remove the chicken and let it rest on a cutting board for a few minutes.

With the chicken resting, cook the remaining vegetables and sauce on high for an additional 30 to 60 minutes. Stir in the half-and-half and yogurt.

Spoon the butter chicken over rice or quinoa and garnish with cilantro. Serve with naan.