Prepare the Masala marinade by combining yogurt, minced garlic, grated ginger, lemon juice, cumin, coriander, cinnamon, cardamom, cayenne pepper, turmeric, salt, and pepper in a bowl.

Make shallow slices in the chicken thighs.

Place chicken in a large ziplock bag and pour marinade over it.

Seal and refrigerate overnight (up to 48 hours).

Remove chicken and blot off excess marinade with a paper towel.

Place chicken on a cookie sheet and broil until cooked through and browned, about 10-12 minutes, turning halfway.

Remove from oven and cut into cubes.

In a large dutch oven or stock pot, heat olive oil over medium heat.

Cook chopped onion, minced garlic, and minced ginger until softened and slightly browned, about 6-8 minutes.

Add garam masala, chile powder, paprika, cayenne pepper, and salt; stir for 1 minute.

Add crushed tomatoes and honey.

Season with salt and pepper.

Partially cover the pot and cook over medium heat until the sauce is thickened, about 10 minutes, stirring occasionally.

Add almond milk and cashew cream; continue to cook over low heat for about 10 more minutes.

Add the chicken and simmer until warmed through.

Sprinkle in chopped cilantro.

Serve hot over cardamon saffron cauliflower rice.

To reheat, warm until heated through.

To make the cashew cream, soak 1 cup of raw cashews in 3 cups boiling water for 30 minutes.

Drain cashews, reserving the soaking water.

Place cashews in a blender with 3/4 cup of the soaking water and blend until smooth.

If it's too thick, add a little water at a time to get your desired consistency.