To the slow cooker, add onion, garlic, ginger, curry powder, chili powder, cinnamon, cloves, salt and pepper. Mix well.
Pour in the coconut milk, maple syrup, tomato paste and stir all together.
Gently mix in the flour until well incorporated.
Add the chopped chicken breasts into the slow cooker and stir until each piece is well covered in the sauce.
Cover and cook on high for 3 hours or on low for 6 hours.
Serve over rice or quinoa and top with cilantro. Enjoy!