Begin by rinsing the chicken thighs and patting them dry with a paper towel. Finely dice the onion, mince the garlic cloves, and grate a 1-inch piece of fresh ginger.

In your slow cooker, combine the prepared chicken, coconut milk, diced onion, minced garlic, grated ginger, tomato paste, and all the spices. Stir until well mixed.

Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender.

Remove the chicken from the crockpot and shred it in the sauce with two forks for even coating.

Ladle the chicken tikka masala over basmati rice or serve with naan, garnished with cilantro.