Combine the spices in a small bowl and set aside.
In a large skillet, heat the coconut oil over medium to medium high heat. Add the chicken, and sauté until lightly browned (does not need to be cooked through); about 4 to 5 minutes.
Reduce the heat to medium, and add the onion, garlic, bell pepper, and jalapeño. Stir fry until the veggies are slightly softened; about 2 minutes.
Add the spices. Stir fry until fragrant; about 1 minute.
Add the coconut milk, broccoli, and basil leaves. Stir & reduce the heat to a simmer. Cook until broccoli is tender & bright green, and the sauce is a thickness you prefer.