Bring a medium pot with 1 1/2 cups water, basmati rice, and a pinch of salt to a boil over high heat. Lower to a simmer, cover, and cook 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff grains with a fork and set aside.

Mince garlic. Slice half the jalapeño into 1/8” rounds. Mince remaining jalapeño, discarding seeds and ribs (that's where it's spiciest). Rinse chicken thighs and pat dry. On a separate cutting board, cut chicken into 1” pieces. Season with a pinch of salt and pepper.

Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken thighs to hot pan and cook, stirring frequently, 5-6 minutes, or until browned. Remove to a plate. (Chicken will finish cooking later.) Wipe pan clean.

Return pan used to sear chicken to medium heat with 1 tsp. olive oil. Add ginger, minced jalapeño (to taste - it's spicy!), garlic, and curry powder. Cook 3 minutes, or until aromatic. Add tomato sauce, honey, chicken and any accumulated juices, and 1/2 cup water. Bring to a boil and reduce heat to a low simmer. Cook 8-10 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove from heat.

Stir yogurt and butter into sauce and season to taste with salt and pepper. Make sure pan is removed from heat when adding yogurt and butter. Divide rice between two plates or bowls. Ladle sauce and chicken atop rice. Garnish with jalapeño rounds (to taste).