Mix curry powder, paprika, cumin, coriander, salt, and pepper in a bowl. Place chicken breasts on a plate and season both sides with the seasoning blend.
Place a large pan over medium/high heat and drizzle the bottom with avocado oil. When oil is warm place the chicken skin side down. Let the chicken brown for about 3-5 minutes and then flip over and brown the other side. When chicken is golden brown add coconut milk and lime juice. Cover the pan with a lid and reduce heat to medium low. Let the chicken simmer for about 25 minutes.
Place a separate deep pan over medium heat and drizzle the bottom with avocado oil. Add onion and saute until translucent. When onion is soft add garlic and saute for another minute or two. Next, add curry paste to the mixture and stir to combine the paste into the onion and garlic mixture. Place you sweet potatoes, lentils, and green beans into the curry mixture, then pour the stock over top. Bring the mixture to a light boil, cover and reduce heat to medium/low. Let the curry simmer for about 20 minutes, or until the lentils and vegetables are tender.
When lentils are done cooking taste the mixture and add salt/ pepper accordingly. Always start with a little at a time, tasting as you go to be sure you don't over salt the food. Last, sprinkle fresh cilantro on top of the curry and stir to combine. Place the vegetable and lentil mixture in a bowl and add chicken to the top. Garnish with extra cilantro and lime wedges. Enjoy!