Mix together coriander, fenugreek, chili flakes, 1/2 tsp of salt, turmeric and 1/4 tsp of black pepper then set aside.
Cut chicken into bite-size chunks then season with balance of salt and pepper.
Heat 1 1/2 tbsp of olive oil in skillet on a high heat, then add chicken pieces, and brown chicken just a little.
Remove chicken from skillet and set aside.
Add balance of olive oil to skillet then add garlic and onions and saute until flavors release.
Return chicken to skillet and mix vigorously then add chicken broth and mixed spices.
Again mix vigorously to combine ingredients and lower heat to medium and cover skillet.
Allow to cook for 5 minutes and then check on chicken. Mix to ensure ingredients are not sticking to the skillet.
Lower heat again to just above low and cover skillet and allow chicken to cook through until opaque.
Continue to check on the chicken until it is cooked through.
Remove skillet from heat.
Whisk together yogurt and lime juice, then temper yogurt mixture by adding some of the sauce of the chicken in the skillet into the yogurt mixture.
Add enough sauce so that the yogurt becomes warm, then add the yogurt mixture to the skillet and stir.
Do not return the skillet to more heat at this point as you will run the risk of the yogurt separating.
Serve immediately.