Season chicken pieces with salt and pepper. Sprinkle cinnamon and cumin over chicken pieces. Heat 1 tablespoon olive oil in a large, flat-bottomed sauté pan to medium high heat. Cook chicken pieces until done through, about 5-7 minutes. Set aside.

Heat another tablespoon of olive oil to medium high heat in a large Dutch oven or Le Creuset. Cook onion until soft, about 3-4 minutes. Add garlic and fresh ginger and cook an additional 1 minute until fragrant, being careful not to burn. Stir in chopped basil and mix. Sprinkle in 2 teaspoons of the garam masala and stir. Toss in chopped chard and stir. Pour in Pumpkin Marinara, 1/2 cup of the chicken broth, and the coconut cream, and stir. Bring to a boil. Turn down heat and add in chicken pieces, including any drippings. Let simmer 10-12 minutes, and if you’d like the stew to be thinner, add more chicken broth until desired thinness is achieved.

Meanwhile, heat pumpkin seeds in a nonstick pan to medium high heat and toast. Drizzle in remaining tablespoon of olive oil and 1/2 teaspoon garam masala. Remove from heat onto a paper towel and season with salt and pepper.

Serve curry in a bowl, garnished with a sprig of basil and the toasted pumpkin seeds.