Prep the ingredients per the instructions above.

In a small bowl, mix together the onion, garlic, ginger, cinnamon, chili powder, turmeric, cumin, lemon juice, and cayenne pepper if using to form the masala paste.

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 brown rice under cold water and drain thoroughly. Cook according to package directions, then fluff with a fork and season with salt and black pepper to taste.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mash the banana in a medium bowl until smooth. Stir in the vanilla extract and cinnamon until combined.

Fold in the oats until evenly coated, then gently mix in the dark chocolate chips.

Scoop spoonfuls of dough onto the baking sheet and lightly flatten each cookie. Bake for 12–15 minutes, until set and lightly golden. Let cool for 5 minutes before serving.

Toss the cucumber and red onion with olive oil and red wine vinegar. Season with salt and black pepper to taste, then set aside.

Heat a nonstick pan over medium-high heat and add the olive oil. Brown the marinated chicken on all sides, then remove from the pan and set aside.

In the same pan, add the remaining masala paste and stir for 1 minute. Add the tomato paste and browned chicken, then simmer for 10 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Stir in the heavy cream and season with salt and black pepper. Simmer until thick and creamy, adding chicken broth gradually if the sauce becomes too thick.

Bring the water to a boil, remove from heat, and add the chamomile tea bags. Steep for 5 minutes, then remove the tea bags and stir in honey or sugar to taste.

Serve the chicken over rice and garnish with fresh cilantro with cucumber salad, chamomile tea, and banana oatmeal cookies.