Mix together the cumin, garlic powder, salt, and pepper and use to season the chicken. Allow this mixture to marinate at least 30 minutes. Combine the yogurt, oil, garlic, and ginger. Toss the spiced chicken in this yogurt sauce to coat thoroughly. Use immediately or up to overnight.

Heat a medium sized pot to high heat and add oil and onions. Cook until the onions are translucent, about 10 minutes, stirring often. Then add the garlic and ginger and stir, cooking until fragrant, about one minute. Add the garam masala and cayenne, cook for another minute. Add tomato paste and tomatoes as well as the sweetener. Reduce heat to medium low and cook for about 30 minutes. Add the cream and salt off heat and puree the sauce well with a blender (an immersion blender works wonderfully here). This can be made ahead and rewarmed the next day, though you will want to keep it from boiling.

While the sauce cooks, heat an oven broiler. Place chicken on a foil or parchment-lined pan and broil for 20 minutes, flipping half way through cooking. The chicken will be lightly charred and should be 160 degrees at it’s thickest point. Allow the chicken to cool for 5 minutes and cut into one inch pieces. Stir into the sauce and garnish with cilantro.