Red Meat Allergy Friendly Coconut Ginger Chicken Curry

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  1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
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  2 tbsp coconut oil
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  1 medium yellow onion, finely diced
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  4 cloves garlic, minced
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  1 tbsp fresh ginger, peeled and grated
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  1.5 tsp ground turmeric
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  ½ tsp ground ceylon cinnamon
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  ¼ tsp ground ginger
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  2 medium carrots, peeled and sliced into ¼-inch rounds
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  1 medium zucchini, cut into ½-inch half-moons
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  1 can (13.5 oz) full-fat coconut milk
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  1 cup bone broth
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  1 tbsp coconut aminos
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  1 tbsp apple cider vinegar
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• 1 tsp salt, plus more to taste
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For serving

• ¼ cup fresh cilantro leaves, roughly chopped (optional)
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  1 lime, cut into wedges (optional)
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