Cut the boneless skinless chicken breast into 1-inch pieces and place them in a mixing bowl. Add curry powder, salt, pepper, and chili powder to the chicken, ensuring that every piece is well coated. Cover the bowl and let the chicken marinate in the refrigerator for 1 to 2 hours.

In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped medium red onion, minced garlic, diced jalapeno pepper, dried basil, and ground ginger. Sauté the mixture for around 5 minutes.

Add the marinated chicken pieces to the skillet. Sauté for about 5 to 6 minutes, stirring occasionally, until the chicken is no longer pink and has a light golden color.

In a separate bowl, combine 1 can of coconut milk, ½ cup of cream, and 2 tablespoons of cornstarch. Whisk until smooth. Pour this mixture into the skillet with the cooked chicken, stirring well to combine.

Let the sauce come to a gentle simmer over medium heat, cooking for an additional 5 to 10 minutes.

Once the sauce has thickened to your liking, remove the skillet from heat. Serve over a bed of hot cooked rice.