In a large bowl, combine the chicken cubes, plain yogurt, 1 tbsp ginger-garlic paste, 2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, Kashmiri red chili powder, and 1 tsp salt. Mix until the chicken is fully coated. Cover and refrigerate for at least 1 hour or up to 8 hours.

Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed). Cook for 3-4 minutes per side until golden brown and charred in spots. Remove chicken from the skillet and set aside.

In the same skillet, add the remaining 1 tbsp of oil. Add the chopped onion and sauté until soft, about 5 minutes. Stir in 1 tbsp of ginger-garlic paste and cook for 1 minute until fragrant.

Add the ground coriander, 1 tsp cumin, 1 tsp garam masala, and 1/2 tsp turmeric. Stir constantly for 30 seconds until the spices are toasted and aromatic.

Pour in the crushed tomatoes, stir well, and bring to a simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce has thickened.

Reduce heat to low and stir in the heavy cream until combined. Return the cooked chicken and any accumulated juices to the skillet. Crush the dried fenugreek leaves between your palms as you sprinkle them into the sauce. Stir to combine.

Simmer for 5-10 minutes, allowing the chicken to become tender and absorb the flavors. Season with salt to taste.

To assemble meal prep bowls, divide the cooked basmati rice among 4 containers. Top with the chicken tikka masala. Cool completely before sealing and refrigerating for up to 4 days. Garnish with fresh cilantro before serving.