In a small bowl, combine the spices: cumin, cinnamon, ground cloves, ground cardamom, black pepper, chili powder, salt, and turmeric. Mix thoroughly until all ingredients are evenly distributed.

In a large bowl, coat your chicken breasts or thighs with the spice mix, ensuring each piece is well-covered. Cover the bowl and allow the chicken to marinate for at least 30 minutes at room temperature.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add chopped onion and sliced jalapeño peppers, sautéing for about 3 minutes until they are soft and fragrant.

In the same skillet, add another tablespoon of olive oil and let it heat up. Carefully add half of the marinated chicken pieces, cooking for about 6-7 minutes until browned and cooked through.

Pour the coconut milk into the skillet and bring it to a gentle simmer over medium heat. Stir the mixture well, cooking until it begins to bubble and thicken slightly, about 3-4 minutes.

Add the browned chicken and sautéed vegetables back into the skillet with the coconut milk. Stir in fresh basil leaves and grated ginger, allowing the mixture to simmer for another 2 minutes.

Spoon your Basil Chicken Coconut Curry over cooked brown rice. Garnish with extra fresh basil to enhance the dish's visual appeal and flavor.