Begin by deboning the chicken thighs, ensuring you leave the skin on for added flavor and moisture. Chop the chicken into bite-sized pieces.

Grate fresh ginger directly over the chicken in the slow cooker, adding minced garlic. Stir gently to combine.

Incorporate the garam masala, kosher salt, onion powder, and smoked paprika into the slow cooker. Mix thoroughly.

Introduce canned diced tomatoes, tomato paste, and olive oil to the slow cooker. Mix until well combined.

Pour in half of the unsweetened coconut milk and stir. Secure the lid and cook on low for 6 hours or high for 3 hours.

Once the cooking time is up, stir in the remaining coconut milk and heavy whipping cream. Add guar gum while stirring continuously.