In a large bowl, whisk together 1/2 cup plus 2 tablespoons plain Greek yogurt, 1/2 tablespoon minced garlic, 1 teaspoon minced ginger, 1/2 teaspoon chili powder, 2 1/4 teaspoons garam masala, 1/4 teaspoon ground cardamom, 1 teaspoon ground cumin, 1 teaspoon turmeric, 1/2 cup lemon juice, and 1/2 teaspoon of the sea salt.
Add the roughly chopped chicken thighs to the yogurt mixture and stir until evenly coated. Cover and refrigerate for at least 6 hours or up to overnight.
When ready to cook, heat 1 1/2 tablespoons ghee in a large nonstick, high-sided pan over medium-high heat. Add the thinly sliced onion and cook until tender, about 3–5 minutes.
Scrape the chicken and any remaining marinade into the pan. Cook, stirring frequently, until the chicken is mostly cooked through and tender, about 5–10 minutes.
Stir in the strained tomatoes (about 26.46 oz, roughly 1 1/3 cups), 1 cup plus 2 tablespoons full-fat coconut milk, 1 1/2 cups white jasmine rice, and the remaining 3/4 teaspoon sea salt. Mix until combined.
Bring the mixture to a boil, stirring constantly for about 3 minutes to prevent sticking. Then reduce heat to medium-low, cover, and simmer for 20 minutes, or until the rice is tender and liquid is absorbed.
Remove from heat and stir in 3/4 cup roughly chopped cilantro and 1/2 cup golden raisins. Let sit a few minutes, then serve.
