Heat coconut oil over med-high heat in a heavy soup pot. Sauté the onion for 4 minutes then add garlic for 3 more minutes. Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon. Sauté for 3 minutes longer until spices are fragrant.
Add to the pot, 2 cups of chicken stock, tomatoes and coconut cream. Simmer for 30 minutes.
Using an immersion blender, or stand blender purée soup until smooth and creamy. Season with salt and add shredded chicken.