Prepare rice as directed and set aside.
Heat large sauté pan over medium and add the oil, chicken pieces and salt/pepper. Cook until no longer pink and juices run clear and then stir in butter, onion, garlic, cinnamon, cayenne, cumin, curry, garam masala, turmeric and coriander, cook for a few minutes. Then, add chickpeas and tomatoes, turn the heat up slightly, stir and cook for 5 or so minutes. Then, stir in heavy cream or half & half, coconut milk, and optional tomato juice and allow to blend for a few more minutes. (I usually bring it to a slight boil at this point and turn it down once it has bubbled for a minute.) Toss in raisins, highly recommended, and simmer until they are plumped over medium heat. Serve over rice topped with cilantro and plain yogurt.
* Make it as spicy or mild as you want by leaving out or putting less cayenne pepper. If you are not a fan of chickpeas, add diced potatoes when you add the butter and spices.