Remove the plastic bag from the fridge. Using metal skewers, or wooden skewers that have soaked in hot water, thread the chicken onto the skewer. Discard the marinade. Line a baking sheet with aluminum foil and turn on the broiler to medium-high heat. Put the chicken skewers onto the baking sheet and place in the oven on the top rack. Cook chicken until it is lightly browned and cooked through, turning once through the cooking process (7-8 minutes). While chicken is cooking, in a large saucepan over medium heat, melt butter and add the garlic, cooking until it becomes aromatic, about 1 minute. Add the cumin, coriander, garam masala and sweet paprika, combine and cook for an additional 30 seconds. Add the tomato sauce and Sriracha. Allow mixture to simmer for 15 minutes. Slowly add the heavy cream, whisking while you add it to prevent curdling. Simmer for another 5 minutes. The sauce will thicken. Remove the chicken bites from the skewers and put them into the sauce. Simmer for about 3 more minutes. Salt and pepper sauce to taste. Serve over quinoa (or rice) with garlic naan bread. Enjoy!