Cut sweet potato into ½-inch pieces. Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. Meanwhile, add 1 ¼ cups (2 ½ cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into ¼-inch pieces. Roughly chop spinach, if desired. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat, then add spinach. Set aside, still covered.

Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with remaining garlic salt and pepper.

Heat a large non-stick pan over medium-high heat (Note: Heat large non-stick pan over high heat for 4 ppl). When hot, add 1 tbsp (2 tbsp) butter, then chicken and onions. Cook, tossing often, until onions are tender and chicken is golden, 4-5 min (NOTE: Chicken will finish cooking in the next step.)

Add curry paste to the pan with chicken. Cook, stirring often, until fragrant, 30 sec. Reduce heat to medium-low, then add tikka sauce, cream and ¼ cup (½ cup) water. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.** Add roasted sweet potatoes, then stir to combine. Remove from heat, then cover to keep warm.

Fluff rice and spinach with a fork. Divide rice and spinach between plates. Top with rich chicken and sweet potato curry.

If you've opted to get chicken thighs, prep and cook them in the same way the recipe instructs you to prep and cook the chicken breasts.**