In a small bowl, combine half of the garlic, ½ teaspoon of the ginger, ½ teaspoon of the garam masala, and ½teaspoon of the sea salt. Sprinkle the mixture over the chicken and toss to coat.

In a medium skillet over medium-high heat, melt 1 tablespoon of the butter. Add the chicken and cook for 5 to 6 minutes, flipping the chicken frequently to cook evenly on all sides. Transfer to a plate.

In the same skillet over medium heat, melt the remaining 1 tablespoon butter. Add the onion and sauté for 2 minutes, or until it begins to soften. Add the remaining garlic, ½ teaspoon ginger, ½ teaspoon garam masala, the cumin seeds, chili powder, chile flakes, and cayenne pepper. Cook for 1 minute, or until fragrant.

Stir in the tomatoes and heavy cream. Season with the remaining ½ teaspoon sea salt. Cook for 2 to 3 minutes, or until heated through and slightly thickened. Return the chicken to the skillet and cook for 2 minutes, or until heated through. Garnish with fresh parsley before serving.