In a medium bowl, mix together cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper until well combined.

Generously rub the spice mixture over the chicken breasts, ensuring they are evenly coated on all sides. Allow the chicken to sit for about 5 minutes.

In a large skillet, heat 2 tablespoons of olive oil or coconut oil over medium heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side until they are golden brown and cooked through, internal temperature reaching 165°F (75°C). Cover with foil and let it rest.

Using the same skillet, add another tablespoon of oil if needed, then toss in the chopped onion, jalapeño, minced ginger, and minced garlic. Sauté for about 5 minutes until the onion becomes translucent.

Stir in the chopped tomatoes and lemon juice into the skillet. Cook for an additional 5 minutes, seasoning with salt and pepper to taste.

Pour the unsweetened coconut milk into the skillet, stirring to combine. Bring to a gentle simmer, allowing it to thicken slightly over the next 5 minutes.

Return the rested chicken breasts to the skillet, along with any accumulated juices. Reduce the heat to low and let everything cook together for another 5 minutes. Garnish with fresh parsley or cilantro before serving.