Rinse 1.5 cups of basmati rice under cold water until clear. Combine with 3 cups of water in a saucepan, add a pinch of salt, and boil. Reduce and cover, simmer for 15-18 minutes.

Cut 1 pound of chicken breasts into 1-inch cubes and pat dry with paper towels.

In a large pot, combine 1 can of coconut milk and 1 can of coconut cream. Whisk in 2 tablespoons of red curry paste, 1 tablespoon of curry powder, 1 teaspoon of ground ginger, and 1 teaspoon of garlic powder for 1-2 minutes until smooth.

Add the cubed chicken to the curry base. Stir to coat and simmer for 8-10 minutes until cooked through.

Fold in 1 cup of pineapple chunks, 1 chopped red bell pepper, 1 chopped yellow bell pepper, 1 tablespoon of brown sugar, and 1 teaspoon of red pepper flakes. Simmer for an additional 5 minutes.

Fluff the rice and spoon it onto plates. Ladle the curry over the rice and garnish with cilantro.