In a large skillet, melt coconut oil over medium heat. Season chicken tenders with salt & pepper on both sides.
Add diced onions to the pan with 1 TBS coconut oil and sauté for 2-4 minutes until translucent. Add more oil if needed. Next, add the sweet potatoes and sauté for about 5 min, stirring frequently.
Add the garlic to the pan and sauté another 2-3 minutes.
Sprinkle curry powder and cilantro over mixture and then pour chicken broth and coconut milk in, and stir very well. Bring mixture to a simmer and stir until sweet potatoes are fork tender and sauce begins to thicken.
Season mixture with salt & pepper.
Next, place the diced chicken over the veggies in the pan, cover, turn heat to low, and cook on medium for about 15 min or until chicken is no longer pink.