In a large bowl, combine coconut mil, lemon juice, and 2 tsp cumin, cinnamon, cayenne, black pepper, ginger and 1 tsp salt. Stir in chicken. Melt the butter in a large skillet over medium heat.
Saute garlic for abt a minute.
Season with 2 tsp cumin, paprika and 1 tsp salt.
Stir in tomato sauce and cream.
Simmer on low hear until sauce thickens, about 20 min.
Add grilled chicken and simmer for 10 minutes.
Transfer to a serving platter and garnish with fresh cilantro.
Note: Can also use chicken thighs. Cut up cook on stove top and stir into the sauce.