Warm coconut oil in a large, heavy-bottomed pot over medium-high heat. Once the oil has melted, add the sliced onion and season with a pinch of salt. Cook until translucent (about 4 minutes).
Add the sweet potato and squash, season with a couple of pinches of kosher salt and several turns of black pepper, and stir to combine. Cook until the sweet potato and squash soften (about 6 to 7 minutes), stirring occasionally to keep the onions from burning.
Add the curry powder, tomato paste, ginger, garlic, thyme, and Worcestershire, stirring to combine. Cook until very fragrant (about 1 minute). Stir in chicken stock, fire-roasted tomatoes with juices and coconut. Bring mixture to a boil, then add chicken meat, almond butter, and a few pinches of salt.
Return the mixture to a simmer and cook for 20 minutes. Stir in red wine vinegar, cilantro and green onions. Cook for 2 minutes, then season to taste with additional kosher salt and red wine vinegar.