Add the chicken to a small bowl and sprinkle the curry powder, chili powder and salt and pepper. Toss the chicken so that each piece is well seasoned. Set aside.
In a large skillet add the olive oil and heat over medium-high heat. Add the chicken and cook for about 5 minutes, just until the chicken starts to brown.
Add the onion to the skillet and cook until onion is translucent, about 5 more minutes.
Stir in the garlic and jalapeno pepper and cook for another 30 seconds just until the garlic becomes aromatic.
Add the chicken broth and coconut milk to the skillet. Bring to a boil, then turn down the heat to a medium and cook for 5 more minutes. Taste for seasoning and adjust with salt and pepper as needed. Stir in the basil and remove from heat.
Serve warm over rice.
Store leftovers in an airtight container in the fridge for up to 3 days.Nutrition: Nutritional information does not include rice. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.