Heat the coconut oil or ghee in a large stockpot over medium-high heat.

Add the chicken, and brown for 5 minutes, stirring occasionally.

Add the bell pepper, garlic, ginger, and curry paste.

Stir well. Cover and cook for 5 minutes.

Pour in the chicken bone broth and coconut milk.

Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.

Add the bok choy and broccoli florets, and simmer for 5 minutes longer. Serve hot with fresh cilantro and lime wedges.