In a mixing bowl, combine your spices including cumin, turmeric, and chili powder. Sprinkle this spice blend generously over the chicken breasts and allow to marinate for about 30 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and sliced jalapeño, cooking for about 3 minutes until tender and lightly golden. Stir in minced garlic and cook for 1 additional minute, then set aside.

Add the remaining tablespoon of olive oil to the skillet. Place half of the marinated chicken in the skillet, cooking for about 5-7 minutes on each side until browned and cooked through. Remove from skillet and place in the bowl with the vegetables. Repeat with remaining chicken.

Pour coconut milk into the skillet, scraping any browned bits. Stir until the mixture thickens slightly, about 2-3 minutes, then mix in Worcestershire sauce.

Return browned chicken and sautéed vegetables to the skillet with coconut sauce. Add fresh basil and grated ginger, mixing well. Cook for an additional 2 minutes until heated through.

Serve over your choice of rice, quinoa, or cauliflower rice, garnished with additional fresh basil if desired.