Heat olive oil in a large skillet over medium heat.
Tranfer onions and garlic to preheated skillet and saute for 10 minutes or until onions are cooked through and translucent.
Add cinnamon and ginger to pan and fry for 2-3 minutes or until fragrant.
Add the rest of the spices along with 2 cups of water and tomato paste. Stir to combine.
Stir in chicken to sauce and simmer for 30 minutes until cooked through and sauce is slightly reduced. Add yogurt at the last minutes and stir to combine.
Sprinkle with chopped cilantro and lime. Serve hot.