Melt coconut oil in a large pot over medium heat. Add cinnamon stick, peppercorns, cloves and cardamom; cook and stir until fragrant, about 1 minute. Add garlic and ginger; cook and stir until browned, about 1 minute.
Stir onion and bay leaf into the pot; cook, stirring constantly, until onion has softened, about 5 minutes. Add potato, carrot, green chilli peppers, green beans and salt. Stir in black pepper and turmeric. Cook, covered, for 3 minutes.
Stir chicken into the pot until evenly mixed, 2 to 3 minutes. Pour in enough water to cover the chicken. Reduce heat to low; cover and cook until chicken is tender, about 30 minutes.
Stir coconut milk and peas gently into the pot. Cook until heated through but not boiling, about 5 minutes.