• 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 bowls. Top with chicken and spinach tikka.
• Sprinkle remaining cilantro over top.

If you've opted to get chicken breasts, prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken thighs.