Add coconut oil to a large, nonstick skillet set over medium heat. Once the oil has melted, add in minced garlic and ginger paste. Cook, stirring constantly, until fragrant—about 30 seconds. You want to be careful not to burn the garlic, so keep an eye on it!
Next, add all the seasonings: garam masala, ground chili powder, ground cumin, salt, garlic powder, ground turmeric, and paprika. Stir continuously for about 1 to 2 minutes until very fragrant. If you notice anything starting to stick, reduce the heat slightly or add a splash of water.
Now, pour in the can of coconut milk. Increase the heat to medium-high and switch to a whisk. Whisk until the ingredients are completely incorporated, creating a smooth sauce.
Once the sauce is simmering, add frozen peas and carrots. Stir until the veggies are thawed and the sauce is thickened and bubbling around the edges, which should take about 5 minutes.
Now it's time to add in the shredded rotisserie chicken. Gently stir to warm the chicken through and to coat it evenly with the sauce, which should take another 1 to 2 minutes.
Remove the skillet from heat. If desired, stir in 2 tablespoons of fresh lime juice and/or cilantro for added freshness. Taste and adjust seasoning, adding more salt or pepper as needed.
To serve, spoon the Garam Masala Chicken over cooked basmati rice and garnish with lime wedges and fresh cilantro if using. Enjoy it alongside warmed naan for a complete meal!
