In a large skillet, heat a splash of olive oil over medium heat. Add finely chopped onions, stirring frequently until they become translucent, about 4-5 minutes.

Once the onions are tender, toss in minced garlic and cook for an additional minute.

Add the chicken thighs to the skillet in a single layer. Sear for about 5-7 minutes until nicely browned on all sides.

Pour in the canned tomatoes, along with desired herbs. Stir together and bring to a simmer. Cook uncovered for 20-25 minutes.

Reduce heat to low and gently stir in the cream, allowing it to heat through for about 2-3 minutes.

Remove from heat and serve hot with rice, pasta, or warm naan bread.