Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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, pat chicken dry with paper towels. Cut into 1/2-inch pieces, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.) Transfer to a plate.

Roughly chop cilantro. Finely chop cashews. Peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch pieces. Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions, half the garlic, cashews and curry paste. Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.

Stir in tikka sauce, 2 tbsp (4 tbsp) butter and 1/2 cup (1 cup) water.Add chicken back to the pan. Stir to combine. Cover and cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 8-10 min.\*\*

Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine. Brush garlic oil over flatbreads, then transfer to an unlined baking sheet. Bake flatbreads in the middle of the oven, flipping halfway through, until slightly toasted, 4-5 min.

Remove curry from heat, then stir in cream.Fluff rice with a fork. Divide between plates, then spoon curry over top. Sprinkle with cilantro.Serve garlic flatbreads alongside.