In a mixing bowl, combine the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper. Use a whisk to blend the spices evenly until they're well combined.

Take your boneless, skinless chicken breasts and add them to the spice mixture. Gently toss the chicken until it's fully coated in the vibrant spices.

Heat a skillet over medium-high heat and add a splash of olive or coconut oil. Once hot, carefully place the seasoned chicken breasts in the skillet. Sear for 6-8 minutes on each side until they're golden brown and cooked through.

In the same skillet, add a bit more oil if needed, then toss in the chopped onion and diced jalapeño pepper. Sauté over medium heat for about 5 minutes or until the onion becomes translucent.

Stir in the grated fresh ginger and minced garlic, allowing them to cook for about 1 minute until they're fragrant. Keep stirring to prevent burning.

Add the finely chopped tomatoes and freshly squeezed lemon juice to the skillet. Stir well, cooking for 5 minutes until the tomatoes start to soften.

Pour in the unsweetened coconut milk and stir to combine thoroughly. Bring to a gentle simmer over low heat for about 5 minutes.

Carefully place the seared chicken back into the skillet, cover with a lid, and cook for an additional 5 minutes.

Sprinkle freshly chopped parsley or cilantro over the top of your dish before serving.