In a small bowl, combine cumin, cinnamon, ground cloves, cardamom, black pepper, chili powder, salt, and turmeric. Mix well.

Place the chicken pieces in a large bowl and sprinkle the spice mixture over them. Toss to coat evenly and let the chicken sit for about 30 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced jalapeño. Sauté for about 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove the mixture from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Place half of the chicken pieces in the skillet. Cook for a few minutes on each side until browned and cooked through. Transfer the cooked chicken to the bowl with the onion and jalapeño mixture. Repeat with the remaining chicken.

Pour the coconut milk into the skillet and cook over medium-high heat, stirring occasionally until the sauce begins to thicken and bubble. Stir in the Worcestershire sauce.

Return the cooked chicken, onion, and jalapeño mixture to the skillet. Stir in the fresh basil and chopped ginger, cooking for an additional 2 minutes.

Serve the basil chicken over a bed of cooked rice. Spoon extra coconut curry sauce over the top and garnish with additional fresh basil if desired.