Begin by cutting the chicken breasts into small cubes, ensuring even sizes for proper cooking. In a medium skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add the chicken cubes seasoned with salt and pepper. Sauté in batches for about 5-7 minutes until golden brown and cooked through, then set aside on a plate to rest.

In the same skillet, add diced yellow onion, allowing the residual oil and flavor to enhance the dish. Sauté the onion over medium heat for about 2-3 minutes, stirring frequently, until it becomes translucent and fragrant. Scrape the bottom of the skillet with a wooden spoon to deglaze, capturing all those delicious bits stuck on the pan.

Add 1 can of diced tomatoes (with their juices), 2 tablespoons of tomato paste, and 1 cup of pumpkin puree to the skillet with the sautéed onions. Pour in 1 can of coconut milk and 1 tablespoon of fresh lemon juice. Stir the mixture well, creating a creamy blend that forms the base of your savory pumpkin chicken curry.

Incorporate 1 tablespoon of brown sugar along with your spices: 1 tablespoon of curry powder, 1 teaspoon of mild chili powder, and a dash of ground cumin, mustard seed, coriander seed, and cinnamon. Mix thoroughly until all the flavors become vibrant and well combined, ensuring the beautiful aroma envelops your kitchen.

Return the browned chicken to the skillet, and gently stir it into the creamy sauce. Cover the skillet and reduce the heat to low, allowing the savory pumpkin chicken curry to simmer for 10-15 minutes. This step helps the chicken absorb the rich flavors, while the sauce thickens to the perfect consistency.

Once the chicken is tender and the sauce has thickened, scoop the savory pumpkin chicken curry over your choice of grain, like rice or quinoa. For an extra touch, garnish with fresh cilantro and a sprinkle of red pepper flakes to introduce a pop of color and additional flavor, perfect for enjoying this comforting dish.