Begin by rinsing and patting dry the boneless, skinless chicken thighs. Dice one onion finely, and mince three cloves of garlic alongside a tablespoon of freshly grated ginger. Set aside.

In your slow cooker, combine the prepared chicken thighs, one can of full-fat coconut milk, the diced onion, minced garlic, grated ginger, and two tablespoons of tomato paste. Add the spices and stir gently.

Cover the crockpot with its lid, selecting low heat for 6 to 8 hours or high heat for 3 to 4 hours.

After cooking, carefully remove the chicken thighs and shred them directly in the sauce, mixing in coconut milk if the sauce is too thick.

Serve the dish over basmati rice or with warm naan, garnishing with freshly chopped cilantro.