Heat coconut oil in a large skillet or dutch oven.

Mince garlic; dice onion and bell pepper. Add both to hot oil and cook for 3-4 minutes.

Dice tomatoes and cut chicken into cubes of desired size; add both to pepper and onion. Stir together and then add stock, chili powder, salt, and cumin; mix well. Cover and cook on low for 45 minutes.

Remove the cover and add rice and frozen corn; mix well. Cover and continue to cook for 30-45 minutes more until rice has softened and chicken is fully cooked.

Top with sliced avocado and serve pineapple on the side.