In your slow cooker, combine the curry powder, ground turmeric, ground coriander, ground cumin, and chili powder. Pour in the coconut milk, followed by the diced tomatoes, chopped onion, diced bell pepper, and minced garlic. Stir well.

Next, take the boneless, skinless chicken thighs and nestle them into the spice and vegetable mixture.

Sprinkle salt and pepper over the chicken and vegetable mix. Stir to integrate the seasoning.

Cover the slow cooker and set it to cook on low for 4-6 hours or high for 2-3 hours.

Once cooked, check the chicken for tenderness and serve with fluffy rice or warm naan.