Mix spice blend: combine smoked paprika, cumin, garam masala, coriander, turmeric, and cayenne. Divide in half for marinade and sauce.

Marinate chicken: combine 48oz chicken breast with 240g yogurt, 2 tablespoons minced garlic, 2 tablespoons ginger paste, juice of 2 lemons, 2 tablespoons salt, and half of spice mix.

Prepare masala sauce: heat 30g butter and cook 2 chopped onions over high heat until translucent/beginning to brown.

Add 2 tablespoons minced garlic and 2 tablespoons ginger paste to onions and sauté for 3-4 minutes.

Add 4 tablespoons tomato paste and remaining half of spice mix, simmer for 1 minute.

Add 14.5oz can tomatoes, 150ml water, and handful of chopped cilantro/stems. Simmer for 10-15 minutes.

Blend sauce until completely smooth.

Add 200g low fat Greek yogurt, 15g butter, and handful chopped cilantro to blended sauce. Mix over low simmer and season with salt to taste.

Grill marinated chicken until charred, about 10 minutes (or bake/broil). Chicken should be slightly undercooked.

Dice grilled chicken and add to sauce. Cover and simmer for 15-20 minutes.

Cook 200g basmati rice in 350g chicken bone broth for extra protein and flavor.

Combine cooked rice and chicken/sauce mixture in a bowl and refrigerate for approximately 20 minutes to thicken and make rolling easier.

Prepare herby yogurt sauce: combine 600g low fat greek yogurt, juice of 1 lemon, 80ml milk, 15g honey, and chopped chives/cilantro.

Fill 11 burrito tortillas with chicken/rice mixture and roll tightly.

Wrap burritos individually and freeze.

To reheat: remove from freezer, wrap in paper towel, microwave for 2 minutes, then air fry at 375°F for 6-8 minutes to crisp tortilla, or pan fry.

Serve with herby yogurt sauce for dipping.