Season the chicken pieces with chicken seasoning and set aside. Heat the olive oil in a large frypan over medium heat. Add chicken to the frypan; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
Melt the butter in a separate frypan over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric and chilli 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 to 20 minutes over medium heat. Serve over rice or noodles.