Thai green, red or yellow curry paste would be ideal. You can google lots of recipes if you wish to make it yourself. Make a big batch and meal sized portions will freeze for 12 months or more.
Cube the chicken and fry in a wok until starting to brown. Add the paste and cook for about 1 min so the flavours infuse, then add a tin of coconut milk. Gently simmer until the coconut milk has reduced by about half. Add a dash of fish sauce or soy sauce about 2 mins before the end of cooking. Serve with sticky rice or Jasmine rice and garnish with fresh chopped coriander.
It tastes even more delicious if you allow it to cool for 5 mins before serving.
I am hungry now.