combine cumin, coriander, cayenne and 1 teaspoon salt and spread evenly over chicken thighs

place chicken back in refrigerator for at least 30 minutes until ready to use

place yogurt, olive oil, 1/2 ginger and 1/2 garlic into bowl, stir to combine and set aside

melt coconut oil in pot over medium heat

add onions and sweat until lightly browned and soft

add rest of garlic and ginger, chili, garam masala and tomato paste and stir to combine, cook until fragrant, 2 to 3 minutes

add crushed tomatoes, cream, stock, sugar and 1/2 teaspoon salt and bring to low simmer, reducing heat if needed to keep from boiling

while sauce simmers, remove chicken from refrigerator and turn oven broiler on

coat each piece with yogurt mixture and place on wire rack placed over baking sheet

broil chicken until scorched and blackened in several places, turn chicken over and broil again until scorched

cut chicken into bite sized pieces and add to sauce

simmer chicken in sauce for 15-30 minutes or until you decide you can't wait anymore

serve over bed of rice or riced cauliflower