In a large, deep skillet heat olive oil, garlic and onion, and saute until translucent.
Add flour and spices, and saute for 2-3 minutes until spices darken and become fragrant.
Add stock, coconut milk(or whole milk), and juice of one lime. Bring to a simmer on medium high heat for 5-10 minutes.
Add chicken pieces, (and veggies if desired) and cook until heated through.
Remove from heat.
Serve with steamed rice, and cilantro for garnish. See notes for additional serving options.