Using a large mixing bowl, add in the paprika, salt, turmeric, cumin, coriander, chili powder, cayenne pepper, and curry powder then mix properly to combine, set aside. Using a sharp knife, chop the onions then add to a bowl. Add in the garlic and ginger then toss to combine.
Next. Place a skillet pan over medium heat, add in the water and the onions mixture then bring to boil for a few minutes. Decrease the heat then simmer for about thirty to thirty-five minutes until the water reduces. In the meantime, use a knife to chop the chicken, set aside.
Place a skillet pan over medium heat then add in the oil. Once the oil is hot, add in the chicken and sauté for a few minutes on all sides until it becomes brown in colour. Add in the prepared mixed spices, tomato paste, 1 tablespoon of coconut oil, and the cooked onions, stir everything to combine then simmer for about ten minutes.
Once cooked, take the pan out of the heat, blend the gravy with a hand blender until the mixture becomes smooth. Pour the gravy back into the skillet pan alongside the almond flour, ground coconut flakes, and heavy cream, stir well to combine, decrease the heat to low then simmer for fifteen minutes until the sauce reduces and thickens. Serve.