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Make a spice mix with smoked paprika, cumin, garam masala, coriander, turmeric, and cayenne. Use half in the marinade and half in the sauce.
Marinate the chicken in yogurt, garlic, ginger, lemon juice, and half the spice mix.
Make the masala sauce by cooking onions until translucent, then adding garlic and ginger. Add tomato paste and the other half of the spice mix. Simmer for 1 minute.
Add canned tomatoes, water, and cilantro. Simmer for 10-15 minutes, then blend until smooth.
Add low-fat Greek yogurt, butter, and more cilantro to the sauce. Simmer over low heat.
Grill the chicken until charred, about 10 minutes. Dice and add to the sauce, then simmer for 15-20 minutes.
Cook the basmati rice in chicken bone broth.
Assemble the burritos with the chicken-sauce mixture and rice.
Make a herby yogurt sauce for dipping or serving with the burritos, using Greek yogurt, lemon juice, milk, honey, and chopped chives/cilantro.