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Combine yogurt, garlic, ginger, lemon juice, and half of the spice mix in a bowl
Add 48 ounces of chicken breast to the marinade and marinate for at least 2 hours
Cook chopped onions over high heat until translucent and beginning to brown
Add garlic and ginger paste and sauté for 3-4 minutes
Add tomato paste and remaining half of spice mix, simmer for 1 minute
Add canned tomatoes, water, and cilantro, simmer for 10-15 minutes
Blend the sauce until completely smooth
Add Greek yogurt, butter, and cilantro to the blended sauce and mix over low simmer
Grill chicken until charred (about 10 minutes) or bake/broil until slightly undercooked
Dice the chicken and add to the sauce, cover and simmer for 15-20 minutes
Cook basmati rice in chicken bone broth
Mix the chicken and sauce with cooked rice and refrigerate for 20 minutes
Divide mixture equally into 11 portions and place on burrito tortillas
Roll burritos and store frozen
Prepare yogurt sauce by combining Greek yogurt, lemon juice, milk, honey, and chives
To reheat: wrap in paper towel and microwave for 2 minutes, or air fry at 375°F for 6-8 minutes, or pan fry