Dice your chicken breasts and add to a large pan with the coconut oil over a medium heat.
Add your pepper, onion, garlic, ginger, fish sauce and spices to a blender until you have a smooth paste. Add this to your pan with the chicken and cook for a 4-5 minutes, keep stirring and lower the heat if it begins to stick or burn.
Add in your lentils and water, lower the heat and stir again to combine.
Stir every minute or so for about 10 minutes – you want the lentils to begin to soften. A splash more water can be added if the mixture begins to stick.
Add in your chickpeas and coconut yoghurt (or double cream/coconut cream).
Add in your honey – to taste. If you're planning on mashing for children below 1 then use maple syrup or agave nectar instead.
Continue to cook for a further 3-4 minutes. Use a masher to gently break up the chicken chunks and chickpeas. I don't like to break down fully, but enough to thicken it!
Best served with some rice!