Dice the chicken breasts to make bite-sized chunks. Pan fry in heated olive oil over medium heat for approximately 5 minutes.
Slowly combine the coconut cream and heavy cream into the pan. Simmer for an additional 2 minutes.
Stir the chicken along with the garlic cloves, garlic powder, ginger, garam masala, and tomato paste. Season with paprika and salt. Mix well to fully combine. Leave it for 5 more minutes before removing from the heat.
Best served over the cauliflower rice and some chopped cilantro on top. Enjoy.