Toss chicken with chili pepper, garlic, ginger, and a half each the oil, salt, and pepper. Place in the Actifry pan. Cook for 8 minutes or until browned. Transfer the chicken to a bowl; reserve.
Add peppers, zucchini, and remaining oil, salt, and pepper to the Actifry pan. Cook for 5 minutes.
Meanwhile, whisk the coconut milk with cornstarch and curry paste until smooth. Add sauce and reserved chicken to the Actifry pan. Cook for 5 minutes or until the sauce is thickened and chicken is cooked through. Stir in the cilantro. Serve with lime wedges