AT LEAST 6 HOURS, PREFERABLY OVERNIGHT, PREPARE MARINADE & CHICKEN:, Mix your marinade together in a container large enough to accommodate all the chicken: 4 tablespoons avocado oil, 1T garlic, 2T lime juice, 1/2 t coriander, 1t paprika, 1t sea salt and the yogurt. Marinate your chicken for at least 12 hours or better still, 24 hours!
When you are ready to cook, preheat a grill to high heat. Remove the chicken from the marinaded, and place all the chicken in a grill basket. Cook, until very slightly charred. Toss around and cook chicken all the way through. Set aside.
In a medium saute pan, heat remaining 3 tablespoons avocado oil over medium heat.
When the oil is hot, add in the ginger, 1T garlic, and onion. Cook until the onion if softened, a few minutes.
Shovel the mixture into a blender along with all the remaining sauce ingredients, including the remaining 1/2 t coriander and 1t paprika . Puree the whole mixture to pulverize the tomato skins and create a creamy sauce.
Heat the pureed sauce and cooked chicken pieces gently over low heat to warm. Taste and adjust seasoning as needed!
PLEASE PLAN AHEAD FOR MARINATE TIME!! AT LEAST 6 HOURS, BUT OVERNIGHT BETTER!