Melt 1 Tbsp of coconut oil in a large pot or dutch oven over medium heat. Add chicken and brown for about 5 minutes, occasionally stirring them to get all sides of the chicken browned. Using a slotted spoon, take out the chicken and set on a plate.
Add another Tbsp of coconut oil to the pot. Add onion, ginger, garlic and jalapeño and stir together until fragrant and onion is translucent. Sprinkle yellow curry powder, pumpkin pie spice, salt and pepper and stir until vegetables are coated.
Add pumpkin puree and coconut milk and stir to combine. Reduce the heat to low and cover. Simmer for 10-15 minutes, stirring occasionally.
Uncover and taste to adjust for salt and pepper if needed. Add the browned chicken, bell pepper, broccoli, and lime juice. Stir, cover and simmer for an additional 3-4 minutes until vegetables are crisp-tender and the chicken is fully cooked.
Serve as is or over cauliflower rice, top with chopped cilantro.
Keep leftovers in the refrigerator for up to 4 days or freeze and use within 2 months.