Heat the oil in a Dutch oven or large braising pan over medium-high heat. Once hot, add the ground chicken. Brown one side for 3-4 minutes until a golden brown crust forms before breaking the chicken apart and adding the onion and salt. Cook for another 5-6 minutes until the chicken is fully cooked. 

Once the chicken is cooked, stir in the curry paste and cook for 30-60 seconds until fragrant. 

Add the powdered peanut butter, coconut milk, chicken broth, and cilantro. Bring to a simmer before reducing the heat to low and covering. 

Simmer for 20-30 minutes before finishing with the fish sauce, lime juice, fresh cilantro, and salt to taste. 

Serve over rice or noodles and garnish with chili oil, lime wedges, and wonton strips, if desired.