Combine Chicken Tenders (1 pound), Greek Yogurt (5.3 fluid ounce), Lemon (1), Ground Cumin (2 teaspoon), Cayenne Pepper (1 teaspoon), Garlic Powder (1 teaspoon), Ground Cinnamon (1 teaspoon), Salt (1 pinch), and Ground Black Pepper (1 pinch) in a zip top plastic bag.
Seal the bag and work it all together thoroughly so that the chicken is coated. Let it sit and marinate in the refrigerator for 2 hours. When the time is up, transfer the chicken to a cutting board, letting all of the excess marinade drip off.
Cut it into large cubes and transfer it into a slow cooker. Add Butter (2 tablespoon) into the slow cooker with the chicken.
Then combine Tomato Sauce (1 can), Heavy Cream (1 cup), Curry Powder (1 tablespoon), Paprika (1 teaspoon), and Salt (1 pinch) in a medium bowl and stir it all together thoroughly.
Pour it into the slow cooker with the chicken and give it all another quick stir.
Seal the slow cooker and cook it all on high for 5 hours. When the 5 hours is up, add in the All-Purpose Flour (2 tablespoon) and stir it in.
Seal it again and cook off the flour to thicken the mixture for another 15-20 minutes. Serve immediately over White Rice (to taste) and enjoy!