Begin by dicing chicken breasts into ½ to 1-inch pieces, coating with olive oil, salt, and pepper. Set aside to marinate.

Heat a large skillet over medium heat. Add olive oil and marinated chicken pieces. Cook for 5-7 minutes until golden brown. Remove and set aside.

In the same skillet, cook onion for 2-3 minutes until translucent. Stir frequently.

Add diced tomatoes, tomato paste, pumpkin puree, and coconut milk to the skillet. Stir well and cook for 3-5 minutes until simmering.

Sprinkle in brown sugar, curry powder, and spices. Stir thoroughly and let it simmer for 2 minutes.

Return chicken to the skillet, stir gently, cover, and simmer on low heat for 10-15 minutes until chicken is cooked through.

Serve the curry over rice or with naan, garnished with cilantro.