Heat the oil in a small skillet over medium-high heat. Add the chicken, scallions, garlic, curry, cinnamon, and salt. Cook, stirring frequently, until the chicken is completely cooked through.
Meanwhile, boil a small saucepan of water and add the cauliflower and zucchini. Simmer the vegetables for 4-5 minutes. Drain and add to the skillet with the chicken.
Add the coconut milk to the skillet and stir through, cooking 1-2 minutes. Remove from the heat, garnish with fresh mint, and serve.