In a large pot, heat the vegetable oil or ghee over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.,Add the minced garlic and grated ginger, and cook for an additional 2 minutes until fragrant.,Stir in the cumin, coriander, turmeric, cinnamon, cloves, black pepper, and chili powder. Cook for 1 minute to toast the spices, stirring constantly.,Add the diced carrots, celery, and potato, and cook for 5-6 minutes, stirring occasionally, to soften the vegetables slightly.,Add the chicken pieces to the pot and cook until they are lightly browned, about 5 minutes.,Stir in the chicken broth, coconut milk, and tomato paste. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30-35 minutes, or until the vegetables are tender and the chicken is fully cooked.,Add the lemon juice and salt to taste. If using rice, stir it in now to heat through.,Serve the soup hot, garnished with fresh cilantro.