Mix all the marinade ingredients together and massage the chicken fillets with the mixture. Ideally cut the fillets into equal-size pieces so they get more infused with the flavours and cook more evenly. Marinate for at least a few hours — this can be done the night before if you're planning ahead.

Grill the chicken fillets (healthier than frying) with the marinade in a preheated 200°C oven for about 20–25 minutes. Make sure the chicken is cooked all the way through on both sides, but keep in mind it will get a bit more heat in the frying pan, so leave it just a tiny bit underdone, pale white inside — we do not want dry chicken swimming in our Chicken Tikka Masala. Put the chicken fillets to rest on a cutting board.

Heat the coconut oil in a frying pan over medium heat, add the garlic and red onion and cook until almost transparent.

Add the spices and mix, then add the chopped cherry tomatoes, chickpeas, sea salt and pepper. Gently stir everything together, then add the spinach and the chicken pieces (cut into bite-size pieces) and mix some more, making sure everything is nicely combined.

When everything is nicely cuddling and infused with spices, add the coconut milk and stir until smooth.

Taste whether the sauce needs a bit more salt, pepper, chili or anything else to your liking. Let it all simmer a bit more and you're ready for serving — with basmati rice, chopped cashews and cilantro.