Heat 1 tablespoon avocado oil in a Dutch oven or large stockpot over medium heat until shimmering.

Add the cubed chicken in a single layer (work in batches if needed to avoid crowding). Brown the chicken about 2–3 minutes per side, until golden on the outside. Transfer the chicken to a plate and set aside, leaving any browned bits in the pot.

In the same pot, melt 2 tablespoons unsalted butter over medium heat.

Add 1 medium chopped onion and sauté 3–4 minutes, until soft and translucent.

Add the grated ginger (from the 1 1-inch piece) and 2 cloves minced garlic; cook 1–2 minutes, until fragrant.

Sprinkle in 3 teaspoons curry powder, 3 teaspoons garam masala, and ½ teaspoon cayenne pepper. Cook 1–2 minutes, stirring, to bloom the spices.

Return the browned chicken and any accumulated juices to the pot. Stir in the 6-ounce can of tomato paste, the 13.5-ounce can of light coconut milk, and ½ cup chicken broth or water, scraping up any browned bits from the bottom of the pot until combined.

Add the frozen cauliflower and ½ cup frozen peas. Stir to combine, cover, and bring to a simmer over medium heat. Reduce heat as needed to maintain a gentle simmer.

Cook, covered, for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the cauliflower is tender.

Remove the pot from the heat and stir in ½ cup plain whole-milk Greek yogurt until fully incorporated.

Garnish with fresh cilantro if desired and serve the curry over rice.