In a small saucepan, heat olive oil over medium heat. Whisk in the flour, salt, and pepper and cook stirring continually for 2 minutes. Gradually whisk in the chicken broth till smooth. Bring to a boil; cook and stir for 3-5 minutes or until thickened. Add chilies, coconut cream, jalapeno juice, and all the spices. Stir, cook another few minutes, making sure to get it thick and then set aside.