Begin by heating a large skillet to medium high heat. Use approved oil to lightly grease the pan.

In a small bowl, mix together all spices. Rub each chicken breast or thigh on both sides with rub. Place each piece of chicken on to the pan, and sear for 1-2 minutes per side (inside will be raw).

Bring chicken to the slow cooker, top with chicken broth and lime juice.

Place peppers on top of chicken. Cook on low for 4-6 hours or until chicken is very tender.

Mix together arrowroot with water, and add to the chicken broth mixture, if your mixture is extra runny feel free to add in another T of arrowroot starch.

Also add in coconut cream or milk. Cook on low for another 15-20 minutes until mixture is thickened and creamy.

Serve hot on top of cauliflower rice.

Select the sauté function on your Instant Pot and let your pot get hot.

Meanwhile, in a small bowl, mix together the spices. Rub the chicken with the spice mixture. Reserve any extra spices.

Coat the bottom of your Instant Pot with approved oil, and add chicken. Cook chicken on each side for only a minute or 2, to seal in the spices. Select cancel.

Place chicken broth, lime juice, any leftover spices, and peppers on top of the chicken. Secure the lid.

Select manual, and cook on high pressure for 7 minutes. Once cooking is complete, use a quick release using a towel to cover the vent to prevent a mess. Make sure to completely let out the steam.

Open the lid, pour in coconut cream or milk. Mix together the water and arrowroot starch, and add to thicken the sauce. If you want an even thicker sauce, add in another T of arrowroot starch.

Salt to taste, add in any additional lime juice for more flavor.

Garnish with cilantro and serve cauliflower rice.