In a large nonstick pan, heat 2 tablespoons of coconut oil over medium-high heat until shimmering. Add one finely diced yellow onion, 2 tablespoons of ginger paste, and 4 cloves of minced garlic, sautéing for about 3–6 minutes until the onions are golden and fragrant.

Stir in 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, and salt to taste. Mix everything well and let the spices toast in the pan for about 1–3 minutes until they become fragrant.

Add a 14-ounce can of fire-roasted diced tomatoes to the pan, making sure to scrape up any brown bits stuck on the bottom. Allow the mixture to simmer for about 3–5 minutes before transferring it to the slow cooker.

Trim any excess fat from 2 pounds of boneless, skinless chicken thighs. Place the chicken into the slow cooker and pour the prepared sauce over.

Set your slow cooker on high for 2.5–4 hours or low for 4–6 hours, cooking until the chicken's internal temperature reaches 165°F.

Once cooked, remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.

Pour the sauce from the slow cooker into a blender, allowing it to cool slightly. Blend until smooth.

Return the smooth sauce to the slow cooker, followed by ½ cup of unsalted butter and 1 cup of heavy cream. Stir until well combined and let it cook for an additional 10 minutes on low.

Stir the shredded chicken back into the sauce, adjusting the seasoning with salt as needed. Serve hot, garnished with cilantro, alongside naan or cooked rice.