Season the chicken with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from heat and set aside.
Melt the butter in a separate skillet over medium heat, and saute onion, garlic, and ginger; cook until the onion is translucent. Season with coriander, cumin, turmeric, and red pepper flakes.
Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk, and chicken broth. Season with salt to taste. Cook for 15 - 20 minutes over medium heat.
Serve over rice, and garnish with parsley or fresh chopped cilantro.