Chop the chicken and veggies. Then place a large pot over medium-high heat. Add the oil, onions, peppers, jalapeño, and garlic.
Sauté for 5 minutes, then add the chicken, salt and spices. Sauté another 5-8 minutes, until the chicken is nearly cooked through. Add the broth, green chiles, and coconut milk. Whisk in the arrowroot powder and bring to a boil.
Lower the heat and simmer for 20 minutes. Then take a potato masher (or ladle) and smash the chicken pieces to shreds. Serve topped with green onions and cilantro.
Feel free to use cornstarch or masa in place of the arrowroot powder, and add 2 cans (drained) of white beans, if you aren’t on a paleo diet.