Prep all ingredients as instructed above.

Make the masala paste by combining the onion, garlic, ginger, cinnamon, chili powder, turmeric, cumin, lemon juice, and cayenne pepper (if using) in a small bowl.

In a separate bowl, combine the chicken with the Greek yogurt and half of the masala paste. Mix well, cover, and refrigerate while preparing the rice.

Rinse the basmati rice under cold water and drain thoroughly. In a saucepan, cook the rice according to package directions. Once cooked, fluff with a fork and season with salt and pepper to taste. Cover and keep warm.

Heat a nonstick pan over medium-high heat. Add olive oil and brown the marinated chicken pieces on all sides. Remove the chicken from the pan and set aside.

In the same pan, add the remaining masala paste and stir for 1 minute. Add tomato paste and the browned chicken. Simmer for 10 minutes until the chicken is cooked through to an internal temperature of 160°F (71°C).

Stir in the heavy cream and season with salt and pepper. Simmer until the sauce thickens and becomes creamy. Gradually add chicken broth if needed to adjust consistency.

Warm the naan in a nonstick pan over medium heat until soft and lightly browned. Cut into wedges for serving.

Serve the chicken tikka masala over rice and garnish with chopped cilantro. Serve with naan and a chilled glass of coconut water. Enjoy!