In a bowl, mix together yogurt, almond flour, tomato paste, garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, cardamom, cinnamon, and salt. Add chicken pieces and coat well with the marinade. Let it sit for at least 15 minutes.

Heat oil in a large skillet over medium heat. Add onions and cook until they are golden and soft, about 5-7 minutes.

Add the marinated chicken along with any remaining marinade to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-6 minutes.

Reduce heat to low and stir in the heavy cream. Simmer uncovered, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 15-20 minutes.

Taste and adjust seasoning with salt, if necessary. Garnish with chopped cilantro before serving.

Serve the Chicken Korma over steamed basmati rice or with naan bread for a complete meal.