Cut the chicken thighs into large chunks and place them in the slow cooker.

Finely chop one onion, mince three cloves of garlic, and a thumb-sized piece of ginger. Add them to the slow cooker with the chicken.

In a small bowl, mix garam masala, turmeric, ground coriander, ground cumin, and cinnamon. Sprinkle the spice mixture over the chicken and aromatics.

Layer the chopped onion, garlic, ginger, and spice mixture over the chicken in the slow cooker.

Pour in the coconut milk and chicken broth, stirring gently to combine all ingredients.

Add ghee or unsalted butter to enrich the dish's flavor.

Cover and cook on low for 6 hours or high for 3 hours.

Remove the chicken and shred it into bite-sized pieces, then return it to the sauce.

Taste and adjust seasoning with salt; cook uncovered for 20-30 minutes if a thicker sauce is desired.

Stir in Greek yogurt before serving.

Serve over basmati rice or with naan, garnished with fresh cilantro.