Toss the chicken with the turmeric, ginger, and 1 tablespoon of olive oil. Let sit 5 minutes.
Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat.
Add the chicken and sear on both sides until browned, about 2 minutes.
Add shallots, garlic, ginger, cayenne, and 1/3 cup cilantro, cook 3 minutes
Reduce the heat to low.
Add Sweet potato, 1 cup broth, coconut milk, 8 oz TRF Apricot Ginger Teriyaki Glaze and fish sauce.
Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through.
If the sauce is too thick, add additional broth.
Stir in the lime juice.
Serve the chicken and sauce over rice. Top with remaining fresh cilantro and chili oil, if desired. Enjoy with toasted Naan bread.