Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Peel, then cut onion into 1-inch pieces. Separate onion layers. Roughly chop cilantro. Add yogurt, half the cilantro, 2 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Meanwhile, pat chicken dry with paper towels. Cut into 1-inch pieces on a separate cutting board. Add chicken, curry paste and half the garlic salt to a medium bowl. Season with pepper, then toss to coat.

Add carrots, onions and 1/2 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Add chicken to the other side of the baking sheet. Arrange in a single layer. Roast in the top of the oven until veggies are tender and chicken is cooked through, 15-18 min.**

Meanwhile, add 1 1/4 cups water and 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and remaining garlic salt, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, melt 1 tbsp butter (dbl for 4 ppl) in a small microwavable bowl, or in a small pan over low heat. Add remaining cilantro. Season with salt and pepper, then stir to combine. Arrange flatbreads on an unlined baking sheet. Spread cilantro-butter over tops of flatbreads. Toast in the middle of the oven until warmed through, 3-4 min.Meanwhile, add tikka sauce to a small pot. Cook over medium heat, stirring often, until warmed through, 2-4 min.

Fluff rice with a fork.Divide rice between plates. Top with chicken and veggies.Drizzle tikka sauce and dollop cilantro yogurt over top. Tear flatbreads and serve alongside.