Heat olive oil in large stock pot over medium-high heat.
Add all vegetables and saute for 10 minutes, until tender.
Add tapioca to veggies and stir to combine.
Place chicken breasts on top of veggies. Cover with chicken stock and simmer for 40 minutes. Remove chicken breasts from pot, chop or shred, and return to pot.
Add in curry, rice, coconut cream, garlic, salt and pepper to pot. Simmer an additional 5 minutes or until coconut cream is melted and combined. Top with a dollop of Kite Hill Greek yogurt and cilantro. Serve hot.