In a small saucepan over medium heat oil and add onions and sautee for about 2 minutes. Add garlic, zucchini and carrots and sautee for about 7-10 minutes until tender.
Add coconut milk, cayenne, salt, ginger, brown sugar, coconut aminos and curry powder. Mix until heated about 5 minutes. Add chicken and cilantro. Turn heat to low and simmer 5 minutes before serving. Garnish with cilantro and a squeeze of lime.