1. Whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne and pour into your crockpot.
2. Add chicken breasts (I cut mine in half), onion, chickpeas and sweet potatoes and stir until everything is coated.Cook on low for 8 hours.About 45 minutes before dinnertime, steam a couple of cups of brown rice.Right before you're ready to serve dinner, take two forks and shred the chicken in the crockpot. Be careful to leave the chickpeas and sweet potatoes in tact.Then add the peas and lemon juice and stir gently.
3. Serve the chicken mixture over rice and garnish with cilantro.