Mix all of the teriyaki sauce ingredients together in a pot and bring to a simmer. Let it simmer for 5 minutes, stirring frequently, then remove from the heat and let it cool.
Preheat the water bath to 141°F (60.5°C). If you don't have a sous vide machine, the chicken breasts can be grilled or pan seared.
Salt and pepper the chicken breasts then coat with the garam masala. Seal them in a sous vide bag and place into the water bath. Cook for 2 to 4 hours. Remove from the sous vide pouches and pat dry.
Strain the teriyaki sauce then blend together with the xanthan gum. Pour into a whipping siphon then seal and charge it. For a warmer sauce place the siphon, if it is heat resistant, into a warm water bath.
Cut the chicken into 12mm (0.5") slices. Place a few slices onto a plate and top with the pineapple and chile pepper slices. Dispense some froth on and around the chicken then top with the basil. Grate some fresh ginger on top and serve.