Begin by rinsing the basmati rice under cold water until the water runs clear. In a medium saucepan, bring water to a rolling boil, then add the rice. Reduce heat to low, cover, and let it simmer for 15-18 minutes.

While the rice cooks, cut the chicken breasts into 1-inch cubes and set aside. Wash and dice the red and yellow bell peppers into bite-sized pieces.

Pat the chicken dry using paper towels to ensure even cooking and a nice sear.

In a large pan over medium heat, combine coconut milk, coconut cream, red curry paste, curry powder, ground ginger, and garlic powder. Whisk together until smooth and simmer for 1-2 minutes.

Add the diced chicken to the pan, stirring to coat each piece in the mixture. Bring to a gentle simmer and cook for 8-10 minutes until the chicken is opaque.

Stir in pineapple chunks, diced bell peppers, brown sugar, and red pepper flakes. Keep simmering for an additional 5 minutes until the peppers are tender.

Fluff the cooked rice and divide it among serving bowls. Ladle the curry over the rice and garnish with fresh cilantro before serving.