If you’re using a slow cooker:

1. Add all ingredients to the slow cooker except for the yogurt, kale, and brown rice. Cook on low for 8 hours.
2. Remove the chicken pieces from the slow cooker onto a cutting board, and shred the chicken using 2 forks. Stir the shredded chicken back into the slow cooker to incorporate.
3. Stir in the yogurt, then stir in the kale until just wilted, about 5 minutes.
4. Before serving, prepare the rice according to package instructions, and serve the Chicken Tikka atop brown rice. 

If you’re using the stovetop:

1. If you don’t have a slow cooker, you’ll also need 2 tablespoons of oil (olive, coconut, or canola — whatever you have will work).
2. In a large stock pot or Dutch oven, begin by warming the oil over medium-low heat and then sautéing the onions for about 5-8 minutes, until they begin to soften and turn translucent.
3. Add the garlic and ginger and cook, stirring, for an additional minute, and then add the garam masala, paprika, turmeric, and salt, and stir to combine.
4. Add the chicken, coconut milk, tomato sauce, chickpeas, and lemon juice to the pot and bring the heat up to a boil.
5. Reduce the heat to a low simmer and let cook, covered, for an hour, stirring occasionally. When the chicken reaches 165°F on a meat thermometer, remove the chicken pieces from the pot onto a cutting board, and shred the chicken using 2 forks.  Stir the shredded chicken back into the pot to incorporate.
6. Stir in the yogurt, then stir in the kale until just wilted, about 5 minutes.
7. Before serving, prepare the rice according to package instructions, and serve the Chicken Tikka atop brown rice.