Heat coconut oil over medium in a 2-4 qt. dutch oven.
Heat curry paste in the melted coconut oil until softened.
Add the onion and garlic and sauté until soft; about 5 minutes.
Throw in the coconut milk, diced tomatoes, cauliflower, beans, turmeric, and red pepper flakes. Cook until veggies are soft; about 10 minutes.
Stir in the chicken broth and agave nectar and bring to a simmer.
Gently place thighs on top of the simmering liquid and cover. Leave for 35 minutes or until chicken measures at least 165° at the thickest part.
Serve over white rice (or any rice, really—even some naan would do).