Make a spice mix with 3 tablespoons smoked paprika, 2 tablespoons cumin, 1 tablespoon garam masala, 1 tablespoon coriander, 1 tsp turmeric, and 1 tsp cayenne. Use half in the marinade and half in the sauce.

Marinate the chicken in the yogurt, garlic, ginger, lemon juice, salt, and half the spice mix.

Make the masala sauce by cooking the onions over high heat until translucent/beginning to brown, then add the garlic and ginger and sauté for 3-4 minutes.

Add the tomato paste and the other half of the spice mix, and simmer for 1 minute.

Add the canned tomatoes, water, and chopped cilantro/stems, and simmer for 10-15 minutes. Blend until completely smooth.

Add the Greek yogurt, 15g butter, and chopped cilantro to the blended sauce and mix over low simmer.

Grill the chicken until charred, about 10 minutes (or bake/broil). Dice and add to the sauce, then cover and simmer for 15-20 minutes.

Cook the basmati rice in the chicken bone broth for extra protein and flavor.

Make a herby yogurt sauce for dipping/serving with the burritos by mixing the Greek yogurt, lemon juice, milk, honey, and chopped chives/cilantro.

Place the meat/rice mixture in a bowl and refrigerate for ~20 minutes to help it thicken and make rolling the burritos easier.

Reheat the burritos by removing from the freezer, wrapping in a paper towel, microwaving for 2 minutes, then air frying at 375 for 6-8 minutes to crisp up the tortilla, or pan frying.