In a large bowl, combine cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper.

Add the chicken to the bowl and rub the spice mixture all over the chicken to coat.

Add 2 tablespoons of oil to a large skillet and heat over medium heat.

Add the chicken to the skillet and cook on both sides until browned and cooked through, about 6 to 8 minutes per side. Transfer to a plate and cover with foil.

Add the remaining oil to the skillet and heat.

Add the onion, jalapeno pepper, ginger, and garlic; cook until the onion has softened and is translucent, about 5 minutes.

Add the tomatoes and lemon juice; season with salt and pepper. Cook for 5 more minutes until the tomatoes soften.

Stir in the coconut milk and simmer until the sauce thickens, about 5 minutes.

Add the chicken back to the skillet along with any accumulated juices. Reduce heat to low and cook for another 5 minutes.

Garnish with parsley and serve.