In a medium bowl, combine the chicken cubes with all the marinade ingredients (Greek yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, and salt). Stir until the chicken is fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

You can grill or pan-sear the chicken. For pan-searing, heat a large non-stick skillet or grill pan over medium-high heat. Cook the chicken in batches for 3-4 minutes per side, until golden brown and cooked through. Set aside.

In the same skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the ground coriander, cumin, garam masala, and smoked paprika. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

Pour in the crushed tomatoes and water (or broth). Bring to a simmer, then reduce the heat to low. Let the sauce simmer gently for 10-15 minutes to allow the flavors to meld.

Return the cooked chicken to the skillet with the sauce. Stir to combine. Remove the skillet from the heat and let it cool for a minute before stirring in the 1/2 cup of Greek yogurt. This prevents the yogurt from curdling.

Garnish your healthy chicken tikka masala with fresh cilantro. Serve hot with your favorite sides.