In a small bowl, combine cumin, cinnamon, cloves, cardamom, black pepper, chili powder, salt, and turmeric. Stir well until thoroughly mixed.

In a large bowl, sprinkle the prepared spice mixture over the chicken. Rub the spices thoroughly into the meat and let marinate at room temperature for about 30 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and jalapeño, sauté for about 3 minutes until the onion is translucent. Add minced garlic and sauté another minute until fragrant.

In the same skillet, add another tablespoon of olive oil and once hot, add half of the marinated chicken pieces. Cook for 4–5 minutes until golden brown, flipping once. Set aside with sautéed vegetables and repeat with remaining chicken.

Pour the coconut milk into the skillet, scraping up any browned bits from the bottom. Simmer for about 5 minutes until slightly thickened, then stir in the Worcestershire sauce.

Return the sautéed chicken and vegetables back to the skillet. Add chopped basil and grated ginger, stirring until well coated. Cook for an additional 2–3 minutes until heated through.

Spoon generous portions of the Basil Chicken in Coconut Curry Sauce over cooked rice, quinoa, or cauliflower rice. Garnish with additional fresh basil leaves.