In a small bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and black pepper. Mix well until evenly blended.

Take your boneless, skinless chicken breasts and thoroughly coat them with the spice mixture. Allow the chicken to sit for about 10 minutes.

In a large skillet, heat 2 tablespoons of olive or coconut oil over medium heat. Add the coated chicken breasts and brown each side for 6–8 minutes until golden.

In the same skillet, add additional oil if needed. Toss in the chopped onion, jalapeño, ginger, and minced garlic. Sauté for about 5 minutes.

Next, add the chopped tomatoes and lemon juice to the skillet, seasoning with salt and pepper to taste. Cook for another 5 minutes.

Pour in the unsweetened coconut milk, stirring to combine. Bring the sauce to a simmer and let it thicken slightly for about 5 minutes.

Carefully add the browned chicken back to the skillet, reduce the heat to low, and cover for an additional 5 minutes.

Before serving, sprinkle freshly chopped parsley or cilantro over the dish and serve over rice or with crusty bread.