Heat the oil in a wok over high heat. Add the spice paste and cook, stirring, for 3 minutes or until aromatic.
Add the chicken and cook, tossing, for 2 minutes or until chicken is coated in spice mixture.
Add the tomato and chicken stock. Bring to a simmer.
Reduce heat to low and cook, stirring occasionally, for 30 minutes or until almost cooked through.
Add the coconut milk and cook, stirring occasionally, for 20 minutes or until cooked through and sauce thickens slightly.
Add the lime juice and stir to combine. Taste and season with salt and pepper. Serve with steamed jasmine rice, if desired.
Spice Paste
To make the spice paste, place the onion, peanuts, garlic, ginger, chilli, water, coriander, cumin, fennel, turmeric, cinnamon, cardamom, cloves and pepper in the bowl of a food processor and process until a smooth paste forms.