Begin by dicing the chicken breasts into bite-sized pieces and seasoning them generously with kosher salt and freshly cracked black pepper. Allow the chicken to rest for about 20-30 minutes.

In a Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium heat until shimmering. Carefully add the seasoned chicken and sear for about 5 minutes until golden brown.

Lower the heat and add the diced yellow onion, sautéing for about 5 minutes until translucent. Stir in minced garlic and freshly grated ginger, cooking for an additional 1-2 minutes.

Sprinkle in 1 teaspoon of garam masala, 1 teaspoon of curry powder, and ½ teaspoon of turmeric. Cook for about 1 minute until the spices become fragrant.

Stir in 2 tablespoons of tomato paste and 1 can of full-fat coconut milk, bringing to a gentle simmer. Add the diced pumpkin and seared chicken, letting everything simmer for 10-15 minutes.

Lower the heat, then stir in 1 cup of Greek yogurt and an additional tablespoon of butter, letting them meld into the sauce for another 5 minutes.

Turn off the heat and stir in a generous handful of chopped fresh cilantro for brightness. Serve hot over steamed basmati rice with lime wedges and warm naan on the side.