To a large skillet, on medium-high heat, add the avocado oil.
Add the bell pepper, zucchini, squash and broccoli, and cook for 3-5 minutes, or until lightly charred on the edges. Add the garlic, ginger, lemongrass, and curry paste and cook for an additional minute or two until fragrant.
Slowly pour in the coconut milk and 3/4 cup of water. Add the fish sauce and soy sauce and stir to combine. Lastly, stir in the shredded chicken. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the curry has slightly thickened.
Remove from the heat, and then stir in the basil, or cilantro, lime juice and zest.
In four small bowls, add some rice, and ladle the curry on top. Top each bowl with mango and chickpeas. Serve with warm naan.