In a mixing bowl, combine your spices for the marinade, ensuring an even distribution. Dice the chicken into bite-sized pieces and sprinkle the spice blend over the chicken. Toss to coat thoroughly and let it marinate for about 30 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and jalapeño peppers, sautéing until the onions become translucent, about 3 minutes. Mince the garlic and cook for an additional minute until fragrant. Transfer the sautéed mix to a plate and set aside.

In the same skillet, add another tablespoon of oil and increase the heat to medium-high. Add half of the marinated chicken pieces in a single layer. Sear each side until golden brown, about 3-5 minutes. Remove the chicken and set it aside with the sautéed vegetables. Repeat with the remaining chicken.

Reduce the heat to medium and pour the coconut milk into the skillet, scraping any flavorful brown bits left from the chicken. Stir the milk for about 3-4 minutes until it slightly thickens. Pour in the Worcestershire sauce, allowing the mixture to meld together.

Return both the sautéed vegetables and cooked chicken back to the skillet. Add the fresh basil leaves and grated ginger. Stir well to combine, cooking for an additional 2 minutes until everything is heated through and fragrant.

Spoon the Basil Chicken in Coconut Curry Sauce over a bed of rice, quinoa, or cauli-rice. Garnish with extra fresh basil if desired. Serve hot.