Before starting, wash and dry all produce. Combine rice, broth concentrate, 1 1/4 cups water and 1/4 tsp garlic salt (dbl both for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, 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, heat a large non-stick pan over medium-high heat. 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 butter (dbl for 4 ppl), then swirl the pan until melted.Add chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken 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 into 1/2-inch pieces (whole onion for 4 ppl).Cut tomato into 1/2-inch pieces. Roughly chop cilantro.

Return the pan (from step 1) with reserved fat to medium-high.Add onions and tomatoes. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper. Add tikka sauce, cream cheese, 1/2 tsp sugar and 1/4 cup water (dbl both for 4 ppl). Cook, stirring often, until cream cheese melts and sauce comes to a simmer.

Once sauce is simmering, return chicken to the pan. Cook, stirring occasionally, until chicken is cooked through, 3-4 min.**Add spinach and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper, to taste, then stir until butter melts and spinach wilts, 1 min.

Add half the cilantro to the pot with rice. Fluff rice with a fork. Divide rice between plates. Top with chicken and spinach tikka. Sprinkle remaining cilantro over top.