1. In a medium bowl, combine the chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well to ensure the chicken is evenly coated and let it marinate for at least 15 minutes.

2. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits from the bottom. Add the minced garlic and diced onion with a pinch of salt and sauté until the onion is translucent.

4. Stir in the tomato sauce and sugar, and let it simmer for 2-3 minutes. Return the cooked chicken to the skillet and mix well. Pour in the heavy cream and stir until the sauce is a vibrant orange color.

5. Add the cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes to allow the flavors to meld. Adjust seasoning with more salt if needed.

6. Stir in the remaining 2 tablespoons of cold butter until it melts into the sauce for a silky finish. Garnish with chopped parsley if desired.

7. Serve hot with naan bread and steamed rice.