Heat the avocado oil in a medium sized soup pot over medium heat. Sauté the onion until tender, about 10 minutes. Season to taste with salt and pepper. Stir in the curry powder.
Add the chicken and ginger to the pot and cook for 1 minute. Add the chicken broth, coconut milk, and jalapeno. Bring to a simmer over medium heat.
Add the bell pepper and cilantro and simmer an additional 3 minutes. Stir in the lime juice. Season to taste with salt and pepper.
adapted from Good Life Eats