1. Toss the chicken cubes in the spices. Heat a skillet with one and a half tablespoons of the oil over medium-low heat and cook the chicken pieces until browned on all sides.
2. Transfer the chicken to a bowl. Heat the remaining oil and cook the onions, garlic, and ginger for two to three minutes until they begin to brown. Return the chicken to the pan along with the shakshuka sauce, coconut milk, and broccoli.
3. Cook everything together for seven to 10 minutes on low heat until combined and creamy.
4. Garnish with cilantro and serve over rice or with naan bread.