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In the bottom of a 6-quart or 8-quart slow cooker, place and layer the sliced onions.
In a large bowl, combine the boneless chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Toss until well combined.
Add the saucy chicken mixture to the slow cooker over top of the sliced onions.
Dot the pieces of butter over the top of the marinated chicken mixture.
Add red pepper flakes
Place the lid on the slow cooker and cook on high for 4 ½ hours or on low for 6 ½ hours.
After the time is up, remove the lid, stir all ingredients until well combined, and turn off the slow cooker.
When the liquid stops simmering and steaming (after about 5-10 minutes), stir in the yogurt and the half-and-half.
Serve over hot cooked rice or cauliflower rice, and/or with naan bread, and garnish with chopped fresh cilantro and toasted sesame seeds.