Pre-heat your slow cooker for at least 20 minutes.

Combine the curry powder, paprika, salt and cayenne pepper in a small bowl and season both sides of the chicken pieces with about 2 teaspoons of the spice mix, reserving the rest.

Pre-heat a large skillet over medium-high heat. Add the vegetable oil and brown the chicken on both sides. Remove the browned chicken from the pan and set aside. (If your slow cooker has a browning function, you can do this step right in your cooker.)

Add the diced onion to the skillet. Sauté for a minute or 2 and then add the garlic, ginger and the rest of the spice mix. Sauté for another minute and stir in the carrots. Cook for 2 minutes and then add the chicken stock to deglaze the pan and scrape up any brown bits on the bottom of the skillet. Stir in the coconut milk and bring the mixture to a boil. Transfer the contents of the skillet to the warmed slow cooker.

Add the cauliflower and red peppers to the cooker and nestle the browned chicken in amongst the vegetables. Place the lid on the slow cooker and cook on HIGH for 2 hours or LOW for 4 to 5 hours.

Remove the chicken pieces and let them cool for 10 minutes before shredding into bite-sized pieces. While the chicken is cooling, add the peas to the cooker and season the liquid to taste with salt. Place the lid back on the cooker for few minutes until the peas are heated through. Return the shredded chicken to the cooker and stir. Serve with basmati rice and sprinkle the chopped cilantro on top.