In a large bowl, combine chicken with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp turmeric until the meat takes on a vibrant yellow hue.

Heat coconut oil in a heavy-bottomed pot until shimmering; sear chicken in a single layer until golden and crusty, creating a nutty, caramelized aroma, then set aside.

Sauté sliced onions over medium heat for 5 minutes until they become translucent, sweet, and browned at the edges.

Stir in garlic and ginger for 30 seconds until the scent becomes warm and pungent.

Add red curry paste and stir for 1 minute until it darkens, releases a deep spicy aroma, and the oil begins to separate.

Pour in coconut milk, scraping the pot to release browned bits, and stir until the sauce is a smooth, orange-hued liquid with small bubbles appearing at the edges.

Incorporate cumin, remaining turmeric, and soy sauce, stirring until the sauce thickens and deepens in color.

Return chicken to the pot with bell peppers and broccoli, cover, and simmer on low for 15 minutes until chicken is tender and vegetables are crisp-tender.

Uncover, add peas and lime juice, and simmer for 2 minutes until peas are bright green and heated through.

Remove from heat, stir in half the cilantro until the sauce is glossy, and drizzle with coconut cream.

Serve over steamed jasmine rice and garnish with the remaining cilantro and fresh basil leaves.