Season the Chicken Thighs: In a medium mixing bowl, toss the chicken thighs with 1 ½ teaspoons of the vindaloo seasoning and a pinch of the salt using kitchen tongs or a fork. Set aside.

Simmer the Veggies: In a large pot over medium-high heat, melt the ghee. Add the chicken broth, almond milk, remaining vindaloo seasoning (1 tablespoon + 1 ½ teaspoons), remaining salt (1/2 teaspoon), and honey, then whisk until dissolved. Add the sweet potatoes and cauliflower florets and stir with a wooden spoon until coated in seasoning. Cover and simmer on medium-high, stirring occasionally, until the veggies are fork-tender, about 15-20 minutes. If the liquid evaporates, add more broth and slightly reduce the heat. While the veggies simmer, cook the vindaloo chicken thighs.

Cook the Chicken: In a large skillet, heat the olive oil over medium-low. Cook the chicken thighs until the internal temperature reaches 165º F as measured on a meat thermometer. Flip halfway through (about 5 minutes each side). Once cooked, place the chicken on a clean plate and set aside.

Deglaze the Pan: Immediately add a splash of chicken broth or water to the hot skillet (be careful, the liquid may splatter). Scrape the fond from the bottom of the pan with a wooden spoon before pouring the chicken drippings over the veggies.

Combine the Chicken & Veggies: Using a fork and kitchen tongs, gently tear the chicken thighs into smaller pieces before adding them to the pot of veggies. Stir until all the ingredients are combined and evenly coated in the vindaloo sauce. Remove from heat.

Finish: Serve the chicken vindaloo in warm bowls garnished with fresh cilantro if desired.

Storage: Refrigerate leftovers in a glass container for up to 3 days.