In a medium bowl, combine chicken pieces with curry powder, cumin, paprika, garlic powder, 1/2 teaspoon salt, and pepper. Toss to coat evenly and let sit for 15-20 minutes.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add seasoned chicken in a single layer and cook for 4-5 minutes until golden and cooked through. Remove to a plate.
Add remaining oil to the pan with diced onion and jalapeño. Cook 3-4 minutes until onion softens. Add minced garlic and ginger, stir for 30 seconds until fragrant.
Whisk together coconut milk, chicken broth, and cornstarch until smooth. Pour into skillet and bring to a gentle simmer. Cook 5-6 minutes until sauce thickens.
Return chicken to the pan with any juices. Stir to coat in sauce and simmer 3-4 minutes. Remove from heat and stir in fresh basil and lime juice.
Serve immediately over cooked jasmine rice. Garnish with extra basil if desired.
