In a nonstick skillet, heat the coconut oil over medium high. Add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, salt, and tomato paste. Cook until fragrant, about 30 seconds.

Transfer the onions to a 6-quart or larger slow cooker. Lay the chicken on top, then the cauliflower florets, and top with tomato sauce. Stir to combine the florets and sauce a bit, leaving the chicken pieces undisturbed underneath. Scatter the butter pieces over the top.

Cover and cook on high for 1 1/2 to 2 1/2 hours or on low for 4 to 6 hours, until the chicken is cooked through and reaches 165 degrees F.

When the chicken is done, remove it to a cutting board and let cool slightly.

If the cauliflower is not tender, stir the contents of the slow cooker and cook on HIGH until the florets are tender, about 30 minutes to 1 hour more.

Once the chicken is cool enough to handle, cut it into bite-size pieces. Return to the slow cooker with the tender florets. Stir in the half-and-half (or coconut milk), then stir in the Greek yogurt once the mixture cools slightly. Enjoy warm over brown rice, quinoa, or naan, sprinkled with fresh cilantro.