Heat a wok or large skillet until very hot. Add 1 tablespoon ghee and swirl to coat. Add half the chicken and stir fry for 4 minutes, or until lightly browned on all sides and no longer opaque. Remove with a slotted spoon and set aside. Add remaining tablespoon ghee and stir fry the remaining half of chicken until browned. Remove with a slotted spoon and set aside. Pour out used ghee.

Reduce the heat to medium-low. Add 1/4 cup ghee to skillet and melt. Add garam masala, sweet paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and stir fry for 1 minute or until fragrant. Return the chicken to the skillet and mix to coat in the spices.

Add the tomato sauce and coconut aminos and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce has thickened.

Add the coconut cream and lemon juice and simmer for 5-10 minutes or until the sauce has thickened slightly. Add plenty of salt to taste; using enough will cut the heavy spice flavor and round out the entire dish. Serve over cooked cauliflower rice with chopped fresh cilantro.