Heat 1-2 tbsp of oil in a large skillet over medium-high heat. Add the sweet potatoes. Cook for 8-10 minutes.
Push the sweet potatoes to one side of the pan and add the chicken cubes to the other side of the pan. Cook for about 8 minutes keeping the chicken and sweet potatoes separate but stirring/flipping them occasionally to keep from sticking/burning.
Once the chicken starts to brown a little bit, start to mix the chicken and potatoes together, then add the cauliflower and mushrooms. Cook for another 3-4 minutes.
Add in the broth, coconut cream, coconut aminos, and spices. Turn the heat down to medium and simmer for another 12-15 minutes or until sweet potatoes are tender.
Allow it to cool slightly then serve. Garnish with fresh cilantro.