In a small bowl, combine the ground cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric. Mix well until the spices are evenly blended.

Place the chicken breasts in a large mixing bowl and sprinkle the prepared spice mixture evenly over the meat. Toss to coat the chicken thoroughly and marinate for 30 minutes at room temperature.

In a skillet over medium-high heat, add 1 tablespoon of olive oil and heat until shimmering. Add the chopped onion and sliced jalapeño peppers, sautéing for about 3 minutes until softened.

Add minced garlic and cook for an additional minute until fragrant.

Add the remaining tablespoon of oil to the skillet, then carefully place half of the marinated chicken pieces in the hot skillet, cooking for about 5–7 minutes per side until golden brown and cooked through.

Remove the chicken and set aside before repeating the process with the remaining pieces.

Pour in the coconut milk into the skillet with sautéed vegetables, stirring well. Simmer over medium heat for 3–5 minutes until thickened.

Stir in the Worcestershire sauce. Return the browned chicken along with the sautéed vegetables back into the skillet. Add fresh basil and chopped ginger, stir to combine and cook for an additional 2 minutes.

Serve over a bed of cooked brown rice or your preferred grain, garnished with additional fresh basil leaves.