On a cast iron skillet, heat 1 Tbsp coconut oil. Brown the drumsticks, turning occasionally, about 8-10 minutes total. Set aside.
In a large pot, heat 1 Tbsp coconut oil and sauté garlic, ginger and onions until onions soften, about 4-5 minutes.
Add red curry paste, tomato paste, coco aminos, and cayenne. Stir until fragrant, about 1-2 minutes.
Stir in coconut milk, chicken broth, chicken drumsticks, and veggies. Bring to a boil and simmer for about 25 minutes.
While the curry is simmering, cut the chicken breast into thin slices (<1cm wide).
After 25 minutes of simmering, add the chicken breast slices. Stir and cook for 5-6 minutes, until chicken breast is cooked through, but not overcooked!
Remove from heat and serve with cauliflower rice and chopped cilantro.