In a large bowl, combine the yogurt, grated ginger, minced garlic, cumin, paprika, garam masala, lime juice, and kosher salt. Cut the chicken thighs into 1-inch pieces, mixing them into the marinade. Let them chill in the refrigerator for at least 45 minutes to absorb the flavors.

Turn on your Instant Pot and melt half of the salted butter using the sauté function. Add the finely chopped Vidalia onion and cook until it’s nicely browned—about 5 minutes. Mix in the grated garlic and ginger, followed by the diced tomatoes, heavy cream, and marinated chicken. Seal the pot and set to cook on high pressure for 12 minutes, then manually release the pressure.

Open the pot gently and switch back to sauté mode. Allow the mixture to simmer for another 8 minutes to thicken the sauce.

Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with chicken broth, cardamom pods, and cloves. Bring everything to a boil, then cover and simmer for 15 minutes. Once done, remove from heat and let it sit covered for an additional 10 minutes.

Preheat your oven to 425°F. Cut the cauliflower into bite-sized florets and toss them with avocado oil, lime juice, and kosher salt. Spread the florets out on a baking dish and roast for about 45 minutes, or until they’re golden brown and tender.