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For the chicken, mix minced garlic, ginger, garam masala, salt and 4 Tbsp (60 mL) yogurt in a large bowl. Cut small slits on the surface of the chicken thighs and mix well with the marinade. Marinate in fridge for 60 minutes.
Heat 1 tsp (5 mL) oil in a small sized pot on medium heat. Add ginger and cook 1 minute. Stir in rice and broth. Cover and bring to a boil; reduce heat to low and cook 15 minutes. Add lentils, mix gently, cover and cook on low an additional 15 minutes. Remove from heat and let stand for 10 minutes. Fluff with a fork, cover and set aside.
Heat 1 Tbsp (15 mL) canola oil over medium-high heat in a large non-stick skillet. Add marinated chicken and cook about 5 minutes per side, until internal temperature reaches 165°F. Add tomatoes to the pan and cook for additional 5 minutes.
Add ½ cup (125 mL) water and scrape the bits stuck to the pan into the sauce. Simmer to let thicken for about 2 minutes; remove from heat and stir in remaining 2 Tbsp (30 mL) yogurt.
Heat 2 tsp (10 mL) canola oil in large skillet on medium heat. Add garlic and cook and stir 1-2 minutes until golden. Add the cumin seeds and let sputter for 30 seconds, before adding the spinach. Stir and allow spinach to wilt. Serve warm with chicken and rice mixture.