Before starting, wash and dry all produce. Combine rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) garlic salt in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels.Cut chicken into 1-inch pieces. Season with pepper and remaining garlic salt.When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.Add chicken. Sear until golden-brown, 2-3 min per side. Transfer to a plate, reserving fat in the pan. (NOTE: Chicken will finish cooking in step 5.)

Meanwhile, on a clean cutting board, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Cut tomato into 1/2-inch pieces. Roughly chop cilantro.

Reheat the pan (from step 2) with reserved fat over medium-high.Add onions and tomatoes. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper. Add tikka sauce, cream cheese, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water. Cook, stirring often, until cream cheese melts and sauce comes to a simmer.

Once sauce is simmering, return chicken to the pan. Cook, stirring occasionally, until chicken is cooked through, 3-4 min.\*\*Add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper, to taste, then stir until butter melts and spinach wilts, 1 min.

Add half the cilantro to the pot with rice. Fluff rice with a fork. Divide rice between plates. Top with chicken and spinach tikka. Sprinkle remaining cilantro over top.