Preheat the oven to 400℉.

In a large bowl, combine 10 oz chicken chunks with a marinade made of: 1/4 tsp salt, 1/4 tsp ground black pepper, 1 tsp coriander powder, 1 tsp almond powder, 1 tsp cinnamon, 1 tsp paprika, 2 tsp garlic powder, 1/2 tsp turmeric powder, 1/2 tsp ginger powder, 1/2 tsp cumin powder, 1/2 tsp chili powder, 1 tsp lemon juice, and 1/2 cup Greek yogurt.

Toss to coat evenly. Let marinate for 15 minutes.

Bake the chicken: Transfer the marinated chicken to a baking tray, and brush with 1 tbsp olive oil. Bake at 400℉ for 10 minutes. You can start on the sauce while it is baking. When the timer goes off, remove and set aside.

While waiting for the chicken to bake, make the sauce. Heat a cast-iron pan on medium heat and add in the following ingredients successively: 8 oz onion, 1 1/2 tbsp unsalted butter, 2 tbsp tomato paste, 2 tsp garlic powder, and 1/2 tsp ginger powder. Stir around for a minute.

Continue to add to the pan: 6 oz green bell pepper, 1/2 tsp cinnamon, 1 tsp cumin powder, garam masala, 2 tsp paprika, 1/2 tsp salt, 1/4 tsp ground black pepper, and 2 tsp coriander powder. Stir them around for a minute.

Next, add 1/2 cup tomato sauce and 1/2 cup water to the pan, let it simmer for 3 minutes, stir frequently.

Add the baked chicken chunks into the pan, mix together with the sauce. Let simmer for 3 minutes.

Lastly, pour 2 tbsp heavy cream and 1/4 cup coconut milk into the pan, whisk them well to combine with the rest.

Sprinkle 1 tsp fresh chopped coriander on top and serve immediately with hot steamed rice.