Melt the coconut oil in a large casserole over a medium heat. Add the onions and cook for 5 minutes, until softened. Add the garlic and ginger and cook for 3 minutes. Add the cinnamon, cumin seeds and paprika and cook for 2 minutes. Stir frequently and add a splash of water if the pan gets dry. Add the chicken and cook for 5 minutes. Stir in the peppers, apricots, olives, lemon, courgette and stock. Reduce the heat and simmer, covered, for 30 minutes or until the chicken is cooked through and the vegetables are tender. When you are ready to serve, season to taste. Ladle the stew into warmed serving bowls and sprinkle over the mint. Serve with brown rice.