Melt the coconut oil in a large stock pot over medium heat. Add onion and sauté until softened, about 5 minutes. Place cumin through black pepper in a medium bowl and whisk to combine. Place the bison in a zipper-topped plastic bag, and pour the spice blend into the bag, shaking well to coat. Transfer seasoned bison to the stock pot. Increase heat to medium-high, stirring frequently, until bison is browned. Add garlic, stir for a few seconds, then carefully stir in the tomatoes, cinnamon, dates and chicken broth. Bring to a boil, cover, then reduce heat to low and simmer for 1 1/2 hours, stirring occasionally. After 1 1/2 hours, remove cover and allow sauce to reduce until thickened, and bison becomes fork tender, about another half hour. Garnish with fresh Italian parsley, if desired.