In a large skillet, heat the coconut oil over medium heat until it’s melted and shimmering.
Add the minced garlic and ginger paste to the skillet. Sauté for about 30 seconds, or until fragrant, being careful not to let it burn.
Stir in the garam masala, ground chili powder, ground cumin, salt, garlic powder, ground turmeric, paprika, and red pepper flakes (if using). Cook for another minute to toast the spices and enhance their flavors.
Slowly pour in the coconut milk, stirring to combine with the spices. Bring the mixture to a gentle simmer.
Add the frozen peas and carrots to the skillet, and stir to incorporate. Simmer for about 5 minutes or until the vegetables are heated through.
Add the shredded rotisserie chicken to the skillet and stir until everything is well combined. Let it simmer for an additional 5-10 minutes, allowing the chicken to soak up all the delicious flavors.
Stir in the honey to balance out the spices and add a touch of sweetness to the dish.
Remove the skillet from heat. If desired, garnish with finely chopped cilantro and a squeeze of lime juice before serving. Serve the Garam Masala Chicken over fluffy basmati rice or with warm naan for a complete meal.
