Paleo & Whole30 Pumpkin Coconut Thai Curry

boneless skinless chicken breast, chopped into 1" pieces and seasoned with salt and pepper

coconut oil, divided

red bell pepper, ribs and seeds removed, sliced

yellow onion, sliced

kabocha squash, peeled, seeds scooped out, and cut into 1/2" cubes*

ginger paste (or 3" piece of fresh ginger, grated)

garlic, grated or finely minced

red thai curry paste (or more to taste)

canned pumpkin puree

(1) 16 ounce can coconut cream (or coconut milk or light coconut milk. NOT coconut creamer like what you would use for you coffee.)

kale leaves, stems removed and leaves chopped

salt and pepper

red pepper flakes for garnish if you like it spicy (optional)

chopped cilantro leaves for garnish (optional)

cauliflower rice for serving