In a large skillet, heat the oil and crushed cloves of garlic over medium heat for 5 minutes. Once golden and fragrant, remove the garlic from the pan. Add the onion and bell pepper to the skillet and continue to cook for 5 minutes, or until softened.
Add the tomato paste and brown, about 2 to minutes, stirring occasionally. Deglaze the skillet with the water, scrapping up any bits stuck to the bottom of the pan.
Add the coconut milk, harissa sauce, kosher salt and basil leaves. Bring to a simmer and add the chicken tenders to the mixture. Stir to coat the chicken and cook for 9 to 12 minutes, until the chicken is cooked all the way through, about 160 degrees F. Serve warm with jasmine rice and fresh basil leaves.