1- In a large bowl, combine 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper to taste.

2- Add 4 boneless, skinless chicken breasts to the bowl and rub the spice mixture all over to coat them well.

3- Heat 2 tablespoons of olive oil or coconut oil in a large skillet over medium heat. Cook the chicken on both sides until browned and cooked through, about 6 to 8 minutes per side. Set the chicken aside on a plate and cover with foil.

4- Add the remaining 1 tablespoon of olive oil or coconut oil to the skillet. Sauté 1 medium chopped onion, 1 seeded and chopped jalapeno pepper, 1 tablespoon fresh chopped ginger, and 3 minced garlic cloves until the onion softens, about 5 minutes.

5- Add 3 medium chopped tomatoes and 2 tablespoons freshly squeezed lemon juice to the skillet, season with salt and pepper, and cook for 5 minutes until the tomatoes soften.

6- Stir in 14 ounces unsweetened coconut milk and simmer until the sauce thickens, about 5 minutes.

7- Return the chicken and any juices to the skillet, reduce heat to low, and cook together for 5 more minutes.

8- Garnish with 2 tablespoons fresh chopped parsley or cilantro before serving.