Preheat oven to 375 degrees F (190 degrees C).
Finely chop Garlic (4 clove), and set in a small bowl. Peel and mince the Fresh Ginger (0.25 ounce) and add to small bowl. Slice Onion (1/2) into quarter inch diced pieces, and add to small bowl.
Slice the Serrano Chili (1) in half and remove the stems and seeds and discard. Dice into quarter inch diced pieces, and add to small bowl. Remove the stems from Fresh Cilantro (0.5 ounce) and discard. Roughly chop the leaves, and set aside.
Pat dry the Chicken Thigh (4) with a paper towel. Cut into one inch cubes, and set aside.
In a medium saucepan over medium high heat, bring a half cup of water to a boil. Meanwhile, in a medium bowl, mix Granulated Sugar (4 tablespoon), Chili Powder (1 tablespoon), Ground Turmeric (1 tablespoon), Almond Flour (1 cup) and Salt (1/2 teaspoon). Combine well.
Add Whipping Cream (8 fluid ounce) and the boiling water to the spice and nut mixture and mix well. Allow to sit for five minutes until it thickens.
Meanwhile, in a medium saucepan over medium high heat, bring one cup of water to a boil. Add the Basmati Rice (4 ounce) and Salt (1/2 teaspoon). Stir and cover, then cook for 15 minutes over medium low heat.
Remove from heat and let sit, covered for five minutes before fluffing with a fork. Stir in the Butter (1 tablespoon) and nearly all the Cilantro. Set aside.
Meanwhile, heat two tablespoons of oil in a large pan, add garlic, onion and serrano chili. Reduce the heat to medium and cook for two minutes.
Add chicken and cook for six minutes.
Add the cream and nut mixture and cook for nine minutes, stirring occasionally.
Place the Garlic Naan (2 piece) directly onto the oven racks and bake for three minutes.
In the center of two plates, scoop cilantro rice and top with chicken. Garnish with chopped cilantro and squeeze fresh Lime (1) juice evenly over each dish. Serve naan bread on the side.