In a large pot or deep skillet, heat olive oil over medium heat. Add in chicken and cook 2 minutes or until mostly cooked thoroughly.
Add in zucchini, carrot, and onion and sauté five minutes. Sprinkle in flour and cook another minute.
Add in chicken stock, salt, and pepper. Bring to boil and reduce to simmer. Liquid won't thicken very much at all--this is normal.
Stir in coconut milk, peanut butter, sugar, and spices. Simmer 5 minutes. Before serving, stir in heavy cream and peas. Cook another minute to warm peas through and serve over brown rice. Top with peanuts and toasted coconut.