Cut 2 boneless skinless chicken breasts into 1-inch cubes and place in a mixing bowl. Add 1 cup plain greek yogurt, ¼ cup lemon juice, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon ground cinnamon, 1 teaspoon salt, and 1 teaspoon ground ginger. Stir to coat evenly. Cover and refrigerate for at least 1 hour.

Heat a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off, and place it in the skillet. Cook the chicken, stirring occasionally, until fully cooked and lightly browned, about 5 to 7 minutes. Discard the excess marinade. Remove the chicken from the skillet and set aside on a plate.

Wipe the skillet clean, then melt 1 tablespoon butter over medium heat. Add 2 cloves minced garlic and 1 jalapeno (minced), cooking for 1 to 2 minutes until fragrant.

Stir in 1 teaspoon ground cumin, 2 teaspoons paprika, and 1 teaspoon garam masala, cooking for 1 minute to toast the spices.

Add 1 (15 ounce can) tomato sauce and ½ teaspoon salt, stirring to combine. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.

Stir in 1 cup heavy cream and return the cooked chicken to the skillet. Simmer for 2 to 3 minutes until the chicken is heated through and the sauce is creamy and thickened.

Serve hot over rice and garnish with ¼ cup chopped fresh cilantro.