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Prepare the spice mix by combining the smoked paprika, cumin, garam masala, coriander, turmeric, and cayenne. Use half of the spice mix in the marinade and the other half in the sauce.
Marinate the chicken in the yogurt, garlic, ginger, lemon juice, and half of the spice mix.
Make the masala sauce by sautéing the onions, garlic, and ginger in butter. Add the tomato paste and the remaining spice mix. Stir in the canned tomatoes, water, and chopped cilantro.
Add the marinated chicken to the sauce and simmer until cooked through.
Stir in the low-fat Greek yogurt, butter, and more chopped cilantro. Season with salt to taste.
Cook the basmati rice in the chicken bone broth.
Assemble the burritos by placing the chicken tikka masala and rice in the center of the tortillas. Fold the sides in and roll up the burritos.
To reheat, remove from the freezer, wrap in a paper towel, microwave for 2 minutes, then air fry at 375°F for 6-8 minutes to crisp up the tortilla, or pan-fry.