Coconut Chicken Thai Curry

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

coconut oil, divided

zucchini, cut into 1/2" x 2" spears

red bell pepper, ribs and seeds removed, sliced

green onions, chopped (about 8 stalks)

half a yellow onion, sliced

ginger paste (or 1" piece of fresh ginger, grated)

garlic, grated or finely minced

red thai curry paste

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

salt and pepper

red pepper flakes for garnish if you like it spicy

cooked rice (or cauliflower rice or a baked sweet potato for Paleo/Whole30), for serving