• 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. Sear for 2-3 min per side, 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 3-4 min, stirring occasionally, until 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.

• Add half the cilantro to the pot with rice. 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 chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook the chicken thighs.