Season cubed chicken with 1tbsp of each spice listed. Evenly coat chicken and set aside.
To a skillet on medium high heat, add ghee and sauté onions until translucent. This should take about 3 minutes.
Add in chicken and brown on each side. Careful to not overcrowd the pan.
To a food processor, add in almonds or sunflower seeds, greek yogurt, and remaining spices and herbs. Pulse until its a paste.
Add tomato paste into pan and cook until its burgundy. Then, lower heat to medium and add paste to the pan. Cook for about 5 minutes and add heavy cream. Stir to combine.
Lower heat to medium low and simmer for 15 minutes. Stir and taste for salt. Finish with cilantro and serve with rice or naan. Enjoy!