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

Take the boneless, skinless chicken breasts and thoroughly rub the spice mixture onto each piece. Allow the coated chicken to sit for about 10 minutes.

Heat olive or coconut oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side until golden brown.

In the same skillet, add the chopped onion and jalapeño pepper. Sauté for 5 minutes until the onion becomes translucent.

Stir in the finely chopped tomatoes and freshly squeezed lemon juice, allowing the mixture to cook for another 5 minutes.

Pour in the unsweetened coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5 minutes.

Return the seared chicken to the skillet, cover, and let it simmer for an additional 5 minutes.

Before serving, sprinkle with freshly chopped parsley or cilantro.