Heat 2 tablespoons of coconut oil in a large nonstick pan over medium heat. Add one chopped yellow onion and sauté for about 5 minutes until translucent and golden. Stir in 2 tablespoons of ginger paste and 4 cloves of minced garlic, cooking for an additional 2 minutes until aromatic.

Sprinkle in 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, and a pinch of salt to the onion mixture. Stir and cook for 1-2 minutes, allowing the spices to toast.

Pour in one can of fire-roasted diced tomatoes and stir well to combine. Let simmer for about 3 minutes before transferring to the slow cooker.

Trim any excess fat from 2 pounds of chicken thighs and place them directly into the slow cooker. Pour the prepared sauce over the chicken, ensuring all pieces are coated evenly.

Cover the slow cooker with its lid and set it on high for 2.5-4 hours or low for 4-6 hours until the chicken reaches 165°F.

Carefully remove the chicken from the slow cooker and shred it into bite-sized pieces.

Blend the sauce in the slow cooker until smooth using an immersion blender.

Return the shredded chicken to the sauce in the slow cooker. Stir in 1/4 cup of unsalted butter and 1/2 cup of heavy cream until well combined. Warm on low for an additional 15 minutes.

Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve hot over rice or with naan.