Begin by cutting the boneless, skinless chicken breasts into bite-sized pieces. Season them generously with salt and pepper, and if you desire a crispy texture, toss the chicken pieces with cornstarch.

In a large skillet, heat olive oil over medium heat. Add the seasoned chicken, cooking undisturbed for 5-7 minutes until golden brown. Flip halfway through and remove from skillet once done.

In the same skillet, add minced garlic and ginger, sauté for 1-2 minutes. Stir in curry powder and turmeric, letting spices bloom.

Pour in coconut milk, soy sauce, brown sugar or honey, and lime juice. Stir to combine and bring to a gentle simmer.

Return the chicken to the skillet and add any optional vegetables. Simmer for an additional 5-7 minutes until chicken is cooked through.

Taste and adjust seasoning as needed. Serve over jasmine rice or with grilled naan, garnished with fresh basil or cilantro.