Blend all of the marinade ingredients in a blender until smooth. Coat the chicken in the marinade and marinate overnight or for at least 4 hours.
Preheat the oven to 350°F.
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Dice the chicken.
Place the rice, 4 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, until tender. Stir in the cilantro, peas, shallots and garlic chips. Season with salt and pepper.
For the tikka sauce, heat the oil in a large skillet. Sauté the ginger and garlic. Once tender, add in the tikka base, turmeric and cayenne. Add the water and whisk until everything is well mixed. Add the tomatoes and bring to a simmer. Whisk in the cream, salt and pepper and bring to a simmer for about 10 minutes, or until thickened and flavorful.
Remove from heat and purée with an immersion blender until smooth. Adjust the seasoning to taste and stir in cilantro.
Combine all of the chickpea salad ingredients in a mixing bowl.
To serve, divide the rice and chicken between plates. Spoon tikka sauce on top and serve with cucumber chickpea salad and naan on the side.