In a large skillet over medium heat, add a teaspoon of olive oil and chicken. Season with salt and pepper. Sear outside of chicken bites until cooked through.
Add onion and butter, saute until onions are translucent.
Mix in tomato sauce, garlic powder, ginger, curry powder, peas/carrots and lemon juice.
Turn heat down to low-medium and cover, allow to simmer 10-12 minutes, or until bubbling.
Remove pan from heat, gently stir in milk and yogurt.
Serve on top of rice (or cauliflower rice if you're looking for a lower carb solution.)