Begin by cutting the boneless skinless chicken breast into 1-inch pieces. In a large bowl, combine the chicken with curry powder, salt, pepper, and chili powder. Mix thoroughly and let it marinate in the refrigerator for 1 to 2 hours.

Heat olive oil in a nonstick frying pan over medium-high heat. Add chopped red onion, minced garlic, diced jalapeno, dried basil, and ground ginger. Sauté for about 3-4 minutes until the onion becomes translucent.

Add the marinated chicken pieces to the skillet with an additional pinch of salt. Cook for about 5-6 minutes until the chicken is no longer pink and has a golden-brown crust.

In a separate bowl, whisk together the coconut milk, cream, and cornstarch until smooth. Pour this mixture into the skillet with the chicken.

Raise the heat and stir the coconut mixture into the chicken, cooking until it bubbles and thickens, about 5-10 minutes.

Remove from heat and serve the Basil Chicken with Coconut Curry Sauce over hot cooked rice or alongside warm naan.