Wash and dry the fresh produce. Medium dice the paneer. Drain and rinse the chickpeas. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the diced paneer and curry powder; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until coated and lightly browned (be careful, as the paneer may pop as it cooks). Add the drained chickpeas, tomato paste, tomato achaar, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined.

Carefully add the pulled chicken (tearing the pieces apart before adding), cream (shaking the packet before opening), spinach, and 1/2 cup of water (or 1 cup for 4 servings); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined, the spinach is wilted, and the chicken is heated through. Turn off the heat.

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to serving bowls. Drizzle with olive oil and season with salt and pepper. Serve the warmed rice topped with the finished curry. Garnish with the cashews and mint (picking the leaves off the stems and tearing into pieces before adding). Enjoy!