In a saucepan, bring the chicken broth and curry powder to a boil over medium heat.
Add the quinoa, cover, reduce heat to low, and simmer for 12 minutes or until most of the liquid is absorbed.
Remove the saucepan from heat and keep covered for 10 minutes to finish steaming, then fluff with a fork.
While the quinoa cooks, heat the coconut oil in a skillet over medium heat.
Add the diced onion, diced celery, and diced green apple; cook until the onion is translucent, about 5 minutes.
Stir in the kosher salt, peas, golden raisins, and shredded chicken; mix well and cook about 5 minutes to heat through.
Combine the fluffed quinoa with the chicken mixture, toss to combine, and remove from heat. Serve hot or cold.
