In a medium-sized bowl, combine the greek yogurt, lemon juice, cumin, cayenne pepper, pepper, cinnamon, salt, ginger, and cubed chicken. Stir until well combined and chicken is coated. Let marinate for at least an hour.
Heat a large skillet over medium-high heat. Cook chicken, stirring occasionally, until cooked through, about 5 to 7 minutes.
Remove the chicken from the pan and wipe the pan out before making the sauce.
For the sauce, melt the butter in a medium sauce pan. Add in the garlic and jalapeno and saute for 1-2 minutes.
Add in the cumin, paprika, and garam masala and toast for another minute. Add in the tomato sauce, season with salt and bring to a simmer.
Stir in the whipping cream and cooked chicken and cook until heated through, about 2 minutes.