Heat olive oil in a large skillet over medium high heat. Add chicken thighs, sprinkle with spices, and cook for 8-10 minutes until cooked through. Remove from pan and shred into small bite-sized pieces.

In the same pan, add minced garlic, jalapeño, and ginger. Sauté until fragrant. Add lemongrass and brown sugar; stir to combine. Add coconut cream and bring to a low simmer. Season with lime zest, lime juice, and salt.

Add shredded chicken back to the sauce. Stir in chopped cilantro or basil just before serving. Serve over rice with the vegetables of your choice.