Heat 2 tablespoons of coconut or olive oil in a pan over medium-high heat. Add 1 diced yellow onion, 2 minced garlic cloves, and 1 tablespoon of ginger paste, sautéing for about 3 to 6 minutes until the onions become translucent and slightly golden.

Stir in your spice blend comprising 1 teaspoon each of smoked paprika, ground cumin, and ground turmeric, along with 1 teaspoon of salt, 1 tablespoon of garam masala, and optional red pepper flakes (to taste). Cook while stirring for 1 to 3 minutes until the spices are fragrant.

Next, add a 14.5-ounce can of diced tomatoes to the pan, scraping up any browned bits from the bottom. Allow the mixture to simmer for about 2 minutes, then remove from heat.

Transfer the contents to your slow cooker with 2 pounds of boneless skinless chicken thighs arranged in a single layer, ensuring they are coated with the sauce.

Cover the slow cooker and cook on high for approximately 2.5 to 4 hours or on low for 4 to 6 hours until the chicken reaches an internal temperature of 165°F and is tender.

Remove the chicken from the slow cooker and blend the sauce until smooth. Return the blended sauce to the slow cooker.

Stir in 8 tablespoons of unsalted butter and 1/2 cup of heavy cream into the sauce, allowing it to heat for an additional 5 to 10 minutes.

Mix the chopped chicken back into the creamy sauce until fully coated, adjusting seasoning to taste and garnishing with cilantro before serving hot.