15min · 8 servings INGREDIENTS: 2 pounds (910 g) boneless, skinless chicken breasts, cut into bite sized cubes 1 tablespoon plus 1 teaspoon Garlic-Infused Oil, made with vegetable oil, divided Kosher salt 2 teaspoon turmeric 1 teaspoon cayenne 1 teaspoon low FODMAP curry powder 1 teaspoon ground ginger 1 cup (64 g) finely chopped scallions, green parts only 1, 14.5 ounce (411 g) can diced tomatoes 8 ounces (227 g) lactose-free cream cheese Fresh cilantro, optional PREPARATION: Place cubed chicken and 1 teaspoon of Garlic-Infused Oil in a mixing bowl and season lightly with salt, stirring to coat and combine ingredients; set aside. Heat large skillet over low-medium heat, then add remaining 1 tablespoon oil. Once heat is shimmering add the turmeric, cayenne, curry powder a