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

• Meanwhile, heat a large non-stick pan over medium-high.
• 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 and cook for 2-3 min, turning occasionally, until golden.
• 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 servings) 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 for 2-3 min, stirring occasionally, until veggies soften slightly. 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 for 1-2 min, stirring often, until cream cheese melts and sauce comes to a simmer.

• Once sauce is simmering, return chicken to the pan.
• Cook for 5-7 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.**
• Add spinach and 1 tbsp (2 tbsp) butter.
• Season with salt and pepper, then stir for 1 min, until butter melts and spinach wilts.

• To the pot with rice, add half the cilantro. Fluff rice with a fork.
• Divide rice between bowls. Top with chicken and spinach curry.
• Sprinkle remaining cilantro over top.

If you've opted to get organic chicken breasts, prep and cook it in the same way the recipe instructs you to prep and cook the chicken tenders.