Start by dicing the chicken breasts into bite-sized cubes and seasoning them with a drizzle of extra virgin olive oil, salt, and pepper. In a large skillet set over medium heat, sauté the chicken in batches, cooking for about 5-7 minutes or until golden brown on all sides. Once done, remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add a bit more olive oil if needed, then toss in the diced yellow onion. Sauté for 4-5 minutes until the onions become translucent and fragrant, scraping the bottom of the pan to deglaze any flavorful bits.

Next, stir in the canned diced tomatoes with their juices, along with the tomato paste, pumpkin puree, and creamy coconut milk. Squeeze in the juice of one small lemon for brightness, and stir everything together until well combined.

Sprinkle in the brown sugar, curry powder, mild chili powder, and all the other spices. Mix thoroughly, ensuring all ingredients are evenly distributed.

Return the sautéed chicken to the skillet, stirring gently to coat it in the flavorful sauce. Cover the skillet with a lid, reduce the heat to low, and let it simmer for 10-15 minutes.

Once cooked, serve The Best Pumpkin Chicken Curry over your choice of rice, quinoa, or even cauliflower rice. Garnish with fresh cilantro, red pepper flakes, or an extra drizzle of coconut milk.