First: A BOWL.
Into said bowl goes: 1/4 cup each of olive oil and lemon juice, and 2 tsp each of paprika, cumin, chili flakes, ginger, turmeric, allspice, siracha chili sauce, salt, and garlic. Also 1 tsp each of allspice and cardamon. You will stir up this mess and toss it with skinless chicken.
LIKE THAT. Set that aside, preferably for a few hours. Covered. In the fridge - you're not an animal.
ONIONS. You have a steamer, right? I'll pretend you said "yes" and I'll go ahead with this pointless photo.
You will steam those fellas until they are translucent and nearly falling apart. Meanwhile, toast some whole almonds in a hot pan to, y'know, toast them. It makes them yummier or something. Combine in a food processor with three cloves of garlic, a small tin of tomato paste, a handful of cooked chickpeas (really, I have no idea how many I used - maybe 1/3 of a cup or so), and some of the water left over from the onions.
Except you also process the almonds. I just thought it looked nice like that.
Now, get a big pan out. Like, a deep one or a dutch oven or whatever. Warm it up, toss in some olive oil, and then a second batch of spices. Like-
-THAT. Amazing. Fenugreek, more chili flakes, turmeric, ginger, cinnamon, garam masala, curry power, salt, pretty much the whole spice cupboard goes in there. More garlic? Sure. I don't even remember. Stir that up in the hot oil until the spices smell nice, then add about two cups of plain yogurt, a cup of chicken stock, and the processed goop from your food processor. Add another dash of lemon juice, hot sauce, or whatever you like. Combine and keep on very low heat. Remember your chicken you've been saving?
YES. Grill it hot enough to char a bit (I also grilled some Spanish onions while I was at it), and when they're done-ish (underdone is fine), bring them inside and toss them into your dutch oven full of sauce.
Cover, simmer for a while. Until the chicken is, y'know, done.