In a large pot over medium heat, melt ghee. Add onion and saute until softened, about 4 minutes. Add ginger and garlic and saute for 1 more minute.
Stir in garlic, red curry paste, maple syrup, tumeric, 1/2 teaspoon salt, black pepper, cayenne pepper, cumin, cardamom, tomato paste, and coconut milk. Bring to a simmer, and let simmer for 3 minutes.
Transfer sauce to blender, or use immersion blend to blend sauce until smooth.
In same pot, stir together blended sauce, lentils, and chicken broth. Bring mixture to a boil, then reduce to a simmer and cover pot. Simmer covered for 15 minutes. Then remove lid and stir in shredded chicken. Simmer for an additional 5 minutes.
Stir in garam masala. Taste, and if desired, stir in another 1/2 teaspoon salt.
Serve over rice and top with cilantro.