Mix together onion, ginger, and garlic with tomatoes in a small bowl. Add in all the spices and continue to whisk until well blended. Place on the bottom of the slow cooker, add chicken on the top, then chicken broth.

Set the slow cooker to low, and cook for 4 hours. Once cooking is complete, add in 1/2 cup coconut milk. Remove chicken for a minute to shred or cut, and place back into slow cooker. If mixture is too watery, add in arrowroot starch to lemon juice. Add to slow cooker for an extra 10-15 minutes and mixture thickens. If not using arrowroot starch, add the lemon juice and serve immediately with fresh basil or cilantro. Season with salt.

Select saute on your instant pot and turn to high heat. Once pot is hot add olive oil, ginger, onion, and garlic. Cook for 3-4 minutes stirring until onion is translucent.

Select cancel, and add all the spices to the onion mixture scraping the bottom to form a paste. Add the tomatoes, stir, then nestle the chicken on top. Pour chicken broth on top. Secure the lid.

Select manual and cook on high pressure for 7 minutes.

Once cooking is complete, use a quick release. Remove the lid and chop chicken (a fork is fine since it will be nice and tender). Place chicken back into the Instant Pot.

Select saute, and simmer for another 4-5 minutes. Add in coconut milk. If mixture is too thin, add in arrowroot starch to the lemon juice, then pour into mixture.

Season with salt as needed, and once mixture is thick, serve immediately with fresh basil or cilantro.