In a large skillet on medium heat, melt the butter and add in the onion. Cook the onion for about 5 minutes, or until translucent. Next, add in the ginger, garlic, garam masala, cumin, turmeric and garlic powder. Cook for 30 seconds, just long enough to toast the spices. Add in the cubed chicken thighs with salt and pepper, allowing them to become slightly golden on all sides. This will take about 10 minutes.
Add in the Liquid Light, and scrape any fond off the bottom of the pan. Add in the crushed tomatoes, tomato paste, yogurt and heavy cream. Mix these ingredients well and allow them to come up to a boil, then reduce to a gentle simmer for 15 minutes.
Serve with chopped cilantro, and alongside broccoli rice.