Cut 2 pounds of skin-on chicken breasts into cubes. Set aside.
Thoroughly wash ¼-inch piece of fresh ginger (including the skin) under cool, running, drinkable water. Peel the skin with the back of a spoon, grate, and set aside.
In a large bowl, mix together the grated ginger, ½ cup of pasteurized plain whole milk Greek yogurt, 2 tablespoons of tomato paste, 5 cloves of crushed garlic, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, 1 teaspoon of ground cumin, ½ teaspoon of cayenne pepper, 1 teaspoon of ground turmeric, and 1 teaspoon of garam masala. Add the chicken and coat well with the marinade. Refrigerate for 1-6 hours.
30 minutes before cooking, remove the chicken from the fridge and preheat oven to 400°F.
Meanwhile, thoroughly wash 2 limes (including the rinds) under cool, running, drinkable water. In a small bowl, add the juice of both limes, 1 thinly sliced red onion, 1 teaspoon of ground coriander, and a pinch of kosher salt. Stir to coat evenly. Set aside.
Thoroughly wash 1 small handful of fresh cilantro under cool, running, drinkable water. Chop and reserve for garnish.
Place the chicken in a roasting pan, place in the oven for 35 minutes. Turn every 10 minutes to ensure even cooking. Broil on high for 5 minutes, brushing with 1 tablespoon of melted unsalted butter for a crispy skin finish. Cook until the chicken registers 165°F on an instant-read thermometer.
When chicken is finished, squeeze the juice of 1 lime, top with chopped cilantro and serve hot alongside the quick pickled onions. Eat up, Mama!