Cut the boneless chicken thighs into bite-sized pieces. In a bowl, toss the chicken with the garlic and ginger paste, chili powder, 1 tsp turmeric, salt and pepper, and a squeeze of lemon juice.
Heat a drizzle of oil in a pan and cook the chicken pieces until browned on all sides and fully cooked. Remove from the pan and set aside.
In a separate small pan, heat a little oil. Add the smoked paprika and the remaining 1 tsp of turmeric. Let the spices infuse into the hot oil for a moment, then remove from heat.
In a bowl, mix the Greek yogurt, crushed garlic clove, a pinch of salt, and a pinch of sugar. Pour the infused hot oil over the yogurt mixture and stir well to combine.
Place the cooked chicken into a serving bowl. Top with the sliced red onion, chopped green chili, and fresh coriander. Pour the yogurt sauce over the top and mix everything together. Serve warm or cold.
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