Coat the chicken thighs in 1 tsp garam masala, 1 tsp turmeric powder, 1 tsp lime juice, 1/2 tsp salt, 1 tsp cumin, 1/2 tbsp all-purpose flour, 1/2 tsp red pepper flakes, 1/2 tsp ground black pepper, 1 tbsp Dijon mustard. Toss to coat evenly. Leave to marinade while moving on to the next step.
In a cast-iron skillet, heat 1 tbsp unsalted butter on medium heat. Sauté 3 oz red bell pepper, 3 oz green bell pepper, and 4 oz sliced onions for 3 minutes. Remove to a bowl and set aside.
Add 1 tbsp olive oil, 2 tsp grated ginger, and 1 tbsp minced garlic to the skillet to sauté for 30 seconds. Then, add 1 cup diced tomatoes and sauté for 2 minutes.
Add the marinated chicken to the skillet. Sauté for 5 minutes.
Add 1/2 cup unsalted chicken broth and stir for 5 more minutes until it slightly thickens.
Return the sautéed veggies to the skillet (done in step 2). Stir for another minute.
Turn off the heat. Top with 2 tbsp chopped coriander and 0.5 oz chopped red chili.
Serve hot on a bed of 3 1/2 cups cooked medium-grain rice.