Cook rice according to package directions.
Meanwhile, in the bottom of a medium-sized mixing bowl, place the chicken tenders, sprinkle with curry powder and cinnamon, and set aside.
In a large skillet over medium-high heat, heat 1 tablespoon of the oil and add the onion and zucchini, stirring well to mix. Reduce the heat to medium and cook until tender, about 5 to 6 minutes. Empty the vegetables from the skillet to a plate.
Turn the heat back up to medium-high and add the remaining oil to the skillet. Add the chicken tenders and cook for about 5 minutes, stirring frequently to brown on all sides.
Add the broth, coconut milk, salt, and pepper to the chicken and bring to a boil. Reduce the heat to low and add the cooked onion and zucchini. Cook for 6 to 8 minutes, until the chicken is thoroughly cooked.
Serve each portion of rice in a bowl or rimmed plate, top with the chicken mixture, and sprinkle with the basil and almonds.