Begin by cooking your choice of rice according to the package directions, typically around 15-20 minutes for white or jasmine rice. Once the rice is fluffy and fully cooked, fluff it with a fork and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the boneless, skinless chicken breasts with salt and pepper, then add them to the skillet. Cook the chicken for about 6-7 minutes per side, or until it reaches a golden-brown color and an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to a plate and cover it to keep warm.

In the same skillet, add one finely chopped onion, and sauté it for 3-4 minutes until it becomes soft and translucent. Then, add 2 teaspoons of minced garlic and 1 teaspoon of grated ginger, stirring frequently for about 1 minute until fragrant.

Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, and 1 teaspoon of chili powder. Cook for 1-2 minutes until the spices are aromatic. Next, pour in 1 can of coconut milk and 1 cup of chicken broth.

Return the cooked chicken to the skillet and ensure it is submerged in the creamy sauce. Allow the mixture to simmer for about 5 minutes, stirring occasionally.

Once the chicken has simmered, stir in 1 cup of chopped fresh basil and the juice of 1 lime, adjusting the seasoning with salt and pepper to taste.

To serve, place a generous scoop of rice on each plate and ladle the chicken and the vibrant coconut sauce over the top.