1. Bring broth to a boil in large skillet over high heat. Add chicken, 1/2 cup onion, 1/2 teaspoon salt and whole cloves. Return to a boil. Reduce heat; cover tightly and simmer 40 minutes or until very tender.
2. Remove chicken; set aside. Reserve 1 cup broth, discarding remainder of cooking liquid and vegetables. Increase heat to medium-high; melt butter in skillet. Add remaining 1/2 cup onion; cook and stir about 4 minutes or until onion is translucent. Sprinkle curry over onions; cook and stir constantly just until fragrant, about 20 seconds.
3. Add coconut milk, ginger, 1 tablespoon mint, ground cloves and reserved 1 cup broth to skillet. cover; simmer 10 minutes. Add chicken to coconut mixture; cover and simmer 15 minutes. Mix in half-and-half and remaining 1/2 teaspoon salt. Shred chicken slightly, pressing down with a spoon. Cook 1 minute longer or until heated through. Sprinkle with remaining 1/4 cup mint. If desired, spoon rice over each serving and garnish with lime wedges.
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