In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Season the boneless chicken thighs with salt and pepper before adding them to the hot oil. Cook the chicken for about 3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

Lower the heat to medium and add an additional tablespoon of oil. Add sliced onions and sauté for 4-5 minutes until they become translucent and start to caramelize.

Stir in the minced ginger, garlic, and chopped jalapeño into the skillet with the onions. Cook for about 1 minute or until fragrant.

Sprinkle in the chili powder, cumin, ground coriander, cardamom, and garam masala. Stir the spices into the onion mixture and allow them to toast for 1 minute.

Add the chopped cherry tomatoes, tomato paste, and ½ cup of water to the skillet. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes.

Return the seared chicken thighs to the skillet and let the Chicken Bhuna simmer for an additional 15 minutes over low heat, stirring occasionally.

Remove from heat and garnish the Chicken Bhuna with freshly chopped cilantro and a squeeze of lemon juice.