Start by rinsing the chicken thighs under cold water and patting them dry with paper towels. Dice one medium onion, mince 4 cloves of garlic, and grate about an inch of fresh ginger.

In your slow cooker, place the prepared chicken thighs along with one can of coconut milk, the diced onion, minced garlic, grated ginger, and tomato paste. Sprinkle in the spices and stir well.

Cover the Crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.

Once cooked, remove the chicken and shred it into bite-sized pieces. Return it to the sauce and mix well.

If needed, adjust sauce thickness with additional coconut milk and serve over basmati rice or naan, garnished with cilantro.