Combine chicken, sweet chili and fish sauce; refrigerate 2 hours or as long as 8 hours.
When ready to cook, heat a large skillet over medium-high heat, and add 2 tablespoons canola oil.
Add onions, garlic, and jalapeno to oil and stir to coat.
To onion mixture, add curry powder and black pepper.
Cook over medium heat for 5-8 minutes.
Remove chicken from chili sauce marinade and add to onion mixture. If pan is dry, add the other tablespoon of canola oil.
Contiue to cook over medium-high heat until chicken begins to turn opaque.
Add coconut milk and bring to a boil.
Reduce heat to a simmer and cook until sauce has thickened and chicken is cooked through.
Taste for seasoning, add salt if needed.
Serve with steamed basmati rice and/or naan bread.
If desired, sprinkle on cilantro or parsley before serving.