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In a 5- to 6-quart slow cooker, combine the tomatoes (and their juices), ginger, curry, garam masala, bouillon base, 1 cup water, and ½ teaspoon pepper.
Add the garlic, carrots, onion, apple, lentils, and chicken; toss to combine.
Cook, covered, for 6 hours on low or 4 hours on high.
Ten minutes before serving, stir in the rice.
Turn the slow cooker on high (if it’s on low), cover, and continue cooking until the rice is tender, 5 to 10 minutes.
Serve with a dollop of Greek yogurt and cilantro, if desired.