Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted, 30 sec.Add rice and half the onions to the pot. Cook, stirring often, until onions soften, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-6 min.** Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.

Add peppers, peas and remaining onions to the pan with chicken. Cook, stirring often, until veggies are tender-crisp, 3-5 min.

Add curry paste to the pan with chicken and veggies. Cook, stirring often, until well combined, 30 sec.Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Bring to a simmer.Once simmering, reduce heat to medium-low. Cook, stirring often, until sauce thickens slightly, 3-5 min. Season with salt and pepper, to taste.

Meanwhile, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or a small pot over low heat.Arrange flatbreads on an unlined baking sheet. Brush with melted butter, then season with 1/8 tsp (1/4 tsp) garlic salt.Toast flatbreads in the middle of the oven until warmed through, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)

Fluff rice with a fork. Cut toasted garlic flatbreads into quarters. Divide rice between plates. Top with chicken tikka. Serve flatbreads alongside.