Heat a large pot over medium heat and add the coconut oil.

When the oil is hot, add the chicken in a single layer.

Cook the chicken until brown on all sides.

When the chicken is browned, add the garlic and ginger. Cook until fragrant.

Add the curry powder, salt, and cayenne pepper.

Stir in the coconut milk, chicken stock, apple cider vinegar, and stevia.

Cover the pot and simmer for 10 minutes.

Add the vegetables to the pan. Cook for another five to ten minutes until the vegetables are tender-crisp.

Mix the Keto Chow with the water until dissolved.

Stir the Keto Chow into the curry and simmer until it has thickened.