In a large skillet, heat the coconut over medium heat. Add the onion, and cook for 3 to 4 minutes until it begins to soften.
Add the chicken, cooking for 4 to 6 minutes, stirring occasionally. Add the garlic, curry powder, and salt. Cook for an additional 2 to 3 minutes until fragrant.
Add the cubed butternut squash and tomatoes. Let cook for 5 minutes. Add the coconut milk, water and coconut sugar. Bring to a boil and simmer for 10 to 15 minutes, until the squash is tender. Season with salt and pepper, to taste. Add the lime juice.