In a bowl, combine chicken thighs with salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Allow it to marinate for at least 15 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Cook the marinated chicken for about 8-10 minutes, or until golden brown and completely cooked through. Set aside.

In the same skillet, reduce the heat and add butter. Once melted, sauté garlic and the diced onion until translucent—about 3-4 minutes.

Stir in tomato sauce along with sugar, allowing it to simmer for 2-3 minutes. Return cooked chicken to the skillet and mix everything thoroughly.

Pour in heavy cream, stirring well. Let it simmer on low heat for about 10 minutes.

Garnish with fresh parsley if desired, and serve hot alongside warm naan and fluffy rice.