Bring a pot with 1 1/2 cups of water, rice, and a pinch of salt to a boil over high heat. Lower to a simmer, cover, and cook for 15-18 minutes or until tender and all water has been absorbed. Remove from heat and allow rice to sit, covered, until serving.

Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Mince garlic. Peel and mince onion. Stem and coarsely chop cilantro (reserving a few leaves for garnish). Rinse chicken thighs and pat dry. On a separate cutting board, cut chicken into 1" pieces.

Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add cubed chicken thighs, sprinkle 1/4 tsp. each of salt and pepper to season, and cook until browned, about 3 minutes (chicken will finish cooking in the next step). Avoid moving the chicken too much when you first add it to the pan in order to get a better sear. Remove to plate. Wipe pan clean.

In same pan used for searing chicken, heat 1 tsp. olive oil. Add ginger, onion, 2/3 of the garlic, and tikka masala seasoning and cook for 3 minutes. Add tomato sauce and 1/2 cup water, reduce to a simmer, and cook for 5 minutes. Add chopped cilantro, chicken, and any accumulated juices from chicken to pan. Cook for an additional 5 minutes until chicken has reached a minimum internal temperature of 165 degrees. Remove from heat, stir in sour cream and season with a pinch of salt and pepper - taste sauce with a clean spoon to season to your liking.

Place naan on prepared baking sheet and drizzle with 1/2 tsp. olive oil. Rub with remaining garlic and a pinch of salt and pepper. Place in oven and cook for 5-7 minutes until golden and fragrant. Remove and slice into 4-6 pieces.

Divide basmati rice between 2 bowls. Ladle sauce and chicken atop rice. Garnish with remaining whole cilantro leaves and slices of garlic naan.