For the Tikka Masala Chicken 

1. Mix together chicken thighs, greek yogurt, and 1 teaspoon of the garam masala in a small mixing bowl.  Cover with plastic wrap and refrigerate, allowing it to marinate for at least 6 hours or up to overnight.   
2.  In a food processor, combine yellow onion, garlic, ginger, cilantro stems, Kosher salt, turmeric, cayenne pepper, and the remaining 1 teaspoon of garam masala.  Puree until smooth.   
3.  Heat butter in a large skillet over medium heat.  Add pureed spice mixture and cook for 2 minutes, stirring constantly.  Turn up the heat to medium-high and add the marinated chicken.  Cook until all pieces have turned white (they won’t really brown due to the yogurt marinade). 
4. Add tomato puree and heavy cream, season with Kosher salt.  Lower heat to maintain a simmer and cook for about 15-20 minutes until it’s reached a sauce-like consistency and the chicken is cooked through.    

 For the Kachumbar Salad : 

1. Combine all ingredients in a small mixing bowl and let sit for at least 15 minutes before serving so flavors can meld.  
2. Divide rice among four bowls.  Top with tikka masala chicken, a heaping spoonful of Kachumbar salad, and a few slices of avocado.  Garnish with cilantro and serve immediately.