Heat olive oil or coconut oil in a large skillet or wok over medium heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

1. In the same skillet, add the onion, bell pepper, and zucchini. Cook for 4-5 minutes until softened.
2. Stir in the green curry paste, garlic, and ginger, and cook for an additional 1-2 minutes until fragrant.
3. Add the coconut milk, chicken broth, fish sauce, lime juice, turmeric, and cumin. Stir everything together, scraping up any bits stuck to the pan.
4. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Return the chicken to the skillet and cook for another 2-3 minutes, until the chicken is heated through and coated in the sauce.
6. Taste and adjust seasoning with salt, pepper, or extra lime juice as needed.
7. Serve the curry over cooked jasmine rice or cauliflower rice and garnish with fresh basil or cilantro.