In a large refrigerator container with lid, add chicken chunks along with the yogurt, spices, and salt and mix together (all ingredients through salt). Cover and refrigerate one hour.
Preheat heavy skillet or Dutch oven (I use cast iron) to medium temperature (5-6) for about 5 minutes.
Add oil, garlic, onion, and ginger and cook 5 minutes or until onions begin to turn translucent and brown a bit.
Add butter and let melt. Then add chicken chunks to pan along with all the marinating sauce. Cook uncovered on medium heat for 10 minutes, stirring occasionally.
Add almond flour and broth. Mix to incorporate. Turn heat to low-medium (about 3), cover, and cook 5 minutes.
Uncover and cook 8-10 minutes on medium heat (5), stirring occasionally. Mixture should be thickened quite a bit.
Turn heat to low, add cream and combine. Cook 5 more minutes uncovered.
Let sit in pan uncovered 5-10 minutes before serving (will thicken a bit more).
Serve topped with red pepper flakes if desired. Serve over rice or noodles or all by itself. Leftovers can be refrigerated for up to 3 days.