In a large bowl, combine cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and pepper. Mix until evenly blended.

Take the chicken breasts and coat with the spice mixture, ensuring each piece is covered.

Heat oil in a non-stick skillet over medium heat, then add the chicken. Cook for 6-8 minutes on each side until browned.

In the same skillet, add the remaining oil and sauté diced onion, jalapeño, ginger, and garlic until onion turns translucent.

Stir in chopped tomatoes and lemon juice, seasoning lightly with salt and pepper, cooking for an additional 5 minutes.

Pour in the coconut milk, reduce heat, and let simmer for about 5 minutes until the sauce thickens.

Return the chicken to the skillet and cook on low for 5 more minutes, allowing flavors to meld.

Garnish with freshly chopped parsley or cilantro and serve hot.