Heat a large saute pan over medium – high heat, and add the olive oil. Once it is hot, add the onions and saute for 3-4 minutes, stirring often, until the onions are translucent. Add the marinated jackfruit and saute for about 5 minutes until the jackfruit begins to caramelize. Add the garlic and saute for 30 seconds. Add the tomato paste, diced tomatoes, vegan chicken bouillon broth, coconut milk, and the remaining salt, and stir well to incorporate. Bring the mixture to a boil. Cover the pan, reduce the heat to medium-low, and cook for about 15 minutes.