Heat a large heavy-bottom skillet over medium-high heat and add the olive oil.
Once the skillet is heated add the onion and garlic. Saute for a moment, until fragrant.
Add the ginger, turmeric, garam masala, cumin, chili powder, red pepper flakes, cinnamon and lime juice. Stir everything around to toast the spices.
Add the carrots and red pepper, and saute until the vegetables are slightly soft.
Season the chicken pieces with salt and pepper and add them to the skillet with the veggies, stirring everything together well as the chicken begins to cook.
Add the tomato sauce and coconut milk and stir well to combine.
Reduce the heat to medium and cover the skillet, letting the chicken cook for about 15 minutes, or until the chicken is cooked through completely. Remove the lid and cook for an additional 5 minutes or so, reducing the sauce slightly.
Serve over cooked rice with some fresh cilantro, and naan bread (optional).
Prepare in advance as a meal prep recipe and store in an airtight container in the fridge until ready to serve (keeps for up to 3 days).