1. Heat oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper. Sear until golden brown on all sides, about 5-6 minutes. Remove chicken and set aside.

2. In the same pan, add a bit more oil if needed and sauté the chopped onion until soft, about 4 minutes. Stir in the garlic and ginger, cooking another minute until fragrant.

3. Add the red curry paste, curry powder, and turmeric to the pan. Cook for 1-2 minutes, stirring constantly to bloom the spices.

4. Pour in the coconut milk, then stir in the brown sugar and fish sauce. Bring the mixture to a gentle simmer and return the chicken to the pan. Let it cook uncovered for 10-12 minutes, or until the sauce has thickened and chicken is cooked through.

5. Squeeze fresh lime juice into the pan, stir, and taste for seasoning. Garnish with chopped cilantro and serve hot with jasmine rice or warm naan.