Combine spice mix ingredients: 3 tablespoons smoked paprika, 2 tablespoons cumin, 1 tablespoon garam masala, 1 tablespoon coriander, 1 teaspoon turmeric, and 1 teaspoon cayenne. Divide in half for marinade and sauce.

Marinate chicken breast with 240g yogurt, 2 tablespoons minced garlic, 2 tablespoons ginger paste, juice of 2 lemons, 2 tablespoons salt, and half of spice mix.

Cook onions in 30g butter over high heat until translucent and beginning to brown.

Add 2 tablespoons minced garlic and 2 tablespoons ginger paste to onions and sauté for 3-4 minutes.

Add 4 tablespoons tomato paste and remaining half of spice mix. Simmer for 1 minute.

Add 14.5 ounces canned tomatoes, 150ml water, and handful of chopped cilantro. Simmer for 10-15 minutes.

Blend sauce until completely smooth.

Add 200g low fat Greek yogurt, 15g butter, and handful chopped cilantro to blended sauce. Mix over low simmer and season with salt to taste.

Grill marinated chicken until charred, about 10 minutes (or bake/broil). Chicken should be slightly undercooked.

Dice grilled chicken and add to sauce. Cover and simmer for 15-20 minutes.

Cook 200g basmati rice in 350g chicken bone broth.

Place meat and rice mixture in a bowl and refrigerate for approximately 20 minutes to thicken and make rolling easier.

Prepare yogurt sauce by combining 600g low fat Greek yogurt, juice of 1 lemon, 80ml milk, 15g honey, and chopped chives/cilantro.

Assemble burritos by filling 11 burrito tortillas with chicken and rice mixture.

Reheat instructions: wrap in paper towel and microwave for 2 minutes, air fry at 375°F for 6-8 minutes to crisp tortilla, or pan fry.

Serve burritos with yogurt sauce.