Chicken Curry

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1 pound boneless, skinless chicken breasts

2 tablespoons curry powder

1/4 teaspoon ground cinnamon

2 tablespoons olive oil

1 medium yellow onion, thinly sliced

2 medium zucchini, thinly sliced

1 1/2 cups low-sodium chicken broth

1 1/2 cups heavy cream

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper

Cooked white rice

1/2 cup fresh basil leaves, torn

1/4 cup (1 ounce) almonds, roughly chopped

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