Heat a large skillet over medium-high heat. Pat dry the chicken with a paper towel, then cut it into roughly 1-inch pieces. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
Add 2 tablespoons of coconut oil to the hot pan. Once it’s melted, add the chicken pieces and cook, stirring occasionally, until golden brown and cooked through, about 8 minutes. Transfer the cooked chicken to a plate.
Reduce the heat under the skillet to medium, add the remaining 1 tablespoon coconut oil and the onion and cook until the onions have softened and are just starting to get golden, about 3 minutes. Add the zucchini, green beans, and bell pepper teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to brown slightly on the edges, but are still crisp tender, 6 to 8 minutes. Add the ginger and garlic powder and cook until fragrant, about 30 seconds.
Meanwhile, place the cauliflower rice in a glass bowl with a lid or on a plate covered with plastic wrap. Microwave for 4 minutes on full power, stopping once halfway through to stir. Let the rice sit for a couple of minutes to cool, then season to taste with salt and pepper.
Return the cooked chicken and any collected juices to the pan. Add the Thai curry paste, coconut cream, and heavy cream, and stir to combine. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 5 minutes.
Stir in the butter, then season to taste with salt and pepper. Serve with cauliflower rice, and garnish with chopped cilantro.