Rinse the chicken in cold water and pat dry with paper towels.

In a non-reactive dish, combine Greek yogurt, coconut milk, half of the chopped garlic, cumin, turmeric, cinnamon, chili powder, black pepper, and salt.

Stir well to combine the marinade.

Add the chicken pieces to the marinade, ensuring they are fully coated.

Cover the dish with plastic wrap.

Refrigerate for at least 30 minutes, or up to 3 hours, turning the chicken at least once during marination.

In a large saute pan, heat olive oil over medium heat.

Add the chopped onions and bell peppers to the pan.

Cook until the onions become translucent, about 5-7 minutes.

Add the chopped eggplant and remaining chopped garlic to the pan.

Continue cooking until the eggplant is soft throughout, about 10-12 minutes.

Season the vegetables with salt, pepper, cumin, pumpkin pie spice, and turmeric to taste.

Remove the vegetables from the pan and set aside.

In the same pan, add more olive oil if needed, and place the marinated chicken pieces in a single layer.

Cook the chicken on medium heat until fully cooked, turning once, about 10-12 minutes per side.

Shred the cooked chicken into bite-sized pieces using two forks.

Serve the shredded chicken over prepared basmati rice.

Top with the sautéed vegetables.

Garnish with fresh cilantro (optional).