Heat 1 tablespoon of olive oil in a large rimmed skillet over medium-high heat. Season the chicken with salt and pepper, then place in the warm skillet. Cook until browned on all side, but not completely cooked. Remove the chicken to a plate and set aside. Add the onion, garlic and ginger to the skillet. Cook until the onions are slightly softened.
Add the ½ tablespoon of olive oil and the curry powder. Stir to coat the ingredients in the skillet with the curry powder, then add the potatoes, carrots, and chick peas. Add 1 cup of chicken broth, then stir to scrape up any browned bits from the bottom of the pan. Season with a little salt and pepper.
Cover and cook until the potatoes and carrots are tender, about 10 minutes. Add the remaining ½ cup chicken broth, coconut milk and fish sauce. Scrape the bottom of the pan again. Bring to a simmer for an additional 5 minutes.
Add the chicken and any accumulated juices, lime juice, and sriracha (if desired) to the pan. Simmer until the sauce has thickened slightly (the sauce will thicken as the curry sits and cools).
Serve over basmati or jasmine rice topped with chopped fresh cilantro (if desired).