Begin by cutting boneless skinless chicken breast halves into 1-inch pieces. In a mixing bowl, season the chicken with curry powder, salt, pepper, and chili powder. Toss until evenly coated and marinate for 1-2 hours in the refrigerator.

In a large nonstick frying pan, heat olive oil over medium-high heat. Add chopped red onion, minced garlic, and diced jalapeño pepper, cooking for about 3-4 minutes until onions are translucent. Stir in dried basil and ground ginger, continuing to cook for 1 minute.

Add the marinated chicken pieces to the pan and cook for approximately 5-6 minutes, stirring occasionally, until the chicken is no longer pink and lightly browned.

In a separate bowl, combine coconut milk, cream, and cornstarch. Whisk until smooth, then pour into the skillet with the chicken, stirring continuously as it heats. Allow the sauce to simmer for 5-10 minutes until it thickens.

Serve the Basil Chicken with Coconut Curry Sauce over hot cooked rice, drenching the rice in the creamy sauce and adding fresh basil on top.