Before starting, preheat the oven to 425˚F.Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. Meanwhile, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.Roughly chop spinach, if desired. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat, then add spinach. Set aside, still covered.

While the pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with remaining garlic salt and pepper.

Heat a large non-stick pan over medium-high heat (high heat for 4 ppl). When hot, add 1 tbsp (2 tbsp) butter, then chicken and onions. Cook, tossing often, until onions are tender and chicken is golden, 4-5 min (NOTE: Chicken will finish cooking in the next step.)

Add curry paste to the pan with chicken. Cook, stirring often, until fragrant, 30 sec. Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.** Add roasted sweet potatoes, then stir to combine. Remove from heat, then cover to keep warm.

Fluff rice and spinach with a fork.Divide rice and spinach between plates. Top with rich chicken and sweet potato curry.