1. Cut chicken thighs into 1-2 inch pieces for even cooking throughout the slow cooking process.

2. Optional: Heat olive oil in a skillet over medium heat. Add chopped onion, minced garlic, and fresh ginger, sautéing for 3-4 minutes until softened and fragrant. Transfer to the crockpot. If short on time, add raw aromatics directly to crockpot.

3. In the crockpot, add chicken pieces along with garam masala, cumin, turmeric, coriander, chili powder, and paprika. Stir thoroughly to coat every piece of chicken with the spices.

4. Pour in coconut milk, diced tomatoes, and chicken broth. Stir to combine all ingredients into a cohesive sauce. Add salt to taste, going lighter now since it will concentrate during cooking.

5. Cover the crockpot and cook on low for 6 hours. The chicken should be incredibly tender and easily shred with a fork, and the sauce should be thickened to coat the back of a spoon. For faster cooking, use high heat for 3-4 hours.

6. Give the dish a good stir before serving. Taste and adjust salt if needed. Serve over fluffy basmati rice or with warm naan, garnished with fresh cilantro.