Heat avocado oil in a pan over medium heat.
Add the curry powder, turmeric twist seasoning, garlic powder and ginger root, and toast, stirring, until fragrant well combined, 1 to 2 minutes.
Add the chicken, onion, salt and pepper and toss until evenly coated in the spices. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes.
Add the sweet potato, broccoli, and tomato paste and toss into the mixture until evenly combined.
Add the coconut milk and stir until well combined.
In a small bowl, whisk the arrowroot flour and chicken broth until arrowroot has dissolved then pour into the curry, stirring, until well combined.
Bring the curry to a gentle simmer and cook, uncovered until sweet potatoes are fork tender, about 15-20 minutes.
Serve over prepared cauliflower rice and garnish with cilantro, if desired. Enjoy!