In a zip loc bag combine the cubed chicken along with all of the ingredients for the marinade. Allow the chicken to marinate in the fridge for a minimum of 4 hours and up to 2 days.
Preheat the oven to broil and thread the chunks of chicken onto 2-3 skewers. Place the skewers on a tin foil lined baking sheet and place in the oven to broil for 4 to 5 minutes per side until golden in colour.
In a pot sautee the onion, garlic and ginger in vegetable oil on medium heat. Once the onions have softened add in the spices and continue to cook for 5 more minutes.
Drain the tomatoes and place them in a blender along with the spiced onion and ginger mixture. Pulse until smooth and then return everything to the pot.
Add in the honey and coconut milk and allow to simmer for 20 minutes adding in the chicken half way through.
Once the chicken is warmed and the sauce has thickened, serve the curry on cauliflower rice and sprinkle with freshly chopped cilantro.