In a large skillet, heat coconut oil over medium-high heat. Add onion, garlic, and ginger, sauté for 3-6 minutes until golden.

Stir in smoked paprika, ground cumin, ground turmeric, salt, garam masala, and red pepper flakes. Toast for 1-3 minutes.

Add diced tomatoes, scraping the skillet to deglaze. Cook for 2 minutes, then let it cool before transferring to the Crockpot.

Trim chicken thighs and place them in the Crockpot. Pour the tomato mixture over to coat well.

Cook on high for 2.5-4 hours or on low for 4-6 hours until chicken is tender.

Remove chicken and shred. Use two forks for better absorption of sauce.

Blend the sauce until smooth and return the shredded chicken to the Crockpot.

Stir in butter and heavy cream until well combined, creating a creamy sauce.

Mix in cilantro if desired. Taste and adjust seasoning.

Serve with warm naan or rice to soak up the sauce.