Begin by heating a large stock pot over medium heat with the avocado oil.
Dice the onion and add to pot. Allow to cook for 3-5 minutes, stirring occasionally until it becomes fragrant.
Add the broth and chicken breasts to the pot. As the chicken becomes more opaque flip it over. Once the chicken has cooked, remove from the pot and set aside.
While the chicken is cooking, rice the cauliflower if you have not done this already. To do so, remove the stalk from the head of cauliflower and cut into large chunks. Throw half of the cauliflower into a food processor or blender and pulse until the cauliflower is in small bits. Add to pot with the chicken. Save the other ½ of the head for another use.
Slice the celery thinly and add to pot once chicken is removed. Add the cherry tomatoes (you may want to puncture them with a knife before throwing them into the pot if you plan on eating immediately).
Combine remaining ingredients into pot. Whisk together.
While coconut milk and spices heat, being shredding the chicken with a fork. Add chicken back to the pot. Stir.
Serve immediately, or place in the fridge for 5-7 days.
You can use a can of tomatoes instead of the cherry tomatoes, but I enjoy the sweet taste and appearance of the cherry tomatoes in this recipe.