In a large skillet over medium-high heat, add 1 tablespoon oil and chicken. Cook for 8 to 10 minutes, or until browned slightly and cooked throughout. Add spices (cumin through turmeric), coconut milk and simmer to reduce for 5 to 7 minutes and then remove from heat.
In another large skillet over medium-high heat, add another tablespoon of oil and mushrooms. Cook for 5 minutes, or until slightly softened and then add carrots and cook for 3 to 5 minutes, or until softening around edges occurs. Add the next 3 ingredients (zucchini through peppers), remaining oil and cook for another 5 to 8 minutes, or until slightly softened.
Add the veggie mixture to the chicken mixture skillet along with lime juice and stir to combine both mixtures. Serve warm.