Heat coconut oil in a large pan over medium heat. Once hot, add the red onion to the pan and stir with a spoon so the coconut oil coats the onion. Allow the onion to cook for about 5-7 minutes, or until the onion softens and begins to brown. Add the grated ginger and garlic to the pan and stir.
When the garlic is fragrant, increase the burner heat to medium-high, salt the chicken breast cubes and add them to the pan.
Coat the chicken in the onion mixture and allow to sauté in the pan for about 1-2 minutes on each side. Add the red curry paste to the pan and coat the chicken, and then add in the fish sauce, coconut palm sugar, zucchini, and yellow squash. When everything in the pan is coated, reduce the heat to medium and add the coconut milk. When the coconut milk just simmers, reduce the burner heat to keep it on a simmer. Add in the lime leaves and give a stir every few minutes (add in the broccoli florets now if you’re using them).
When the chicken is cooked through, add in the carrot ribbons, lime juice, half of the cilantro, and a pinch of dried chili. Remove from the heat.
To prepare the coconut rice, add ½ tsp. grated ginger, ½ cup coconut milk, 1.5 cups water and 1 cup Thai Jasmine Rice to a pot over medium heat. Heat until it boils, then reduce to a simmer and cover the pot. Cook the rice for about 18 minutes, then remove the pot from heat and allow the rice to rest for about 10 minutes. Fluff the rice with a fork and top with chopped cashews. Garnish with additional cilantro and limes.