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 and ginger and stir for about 30 seconds to release the flavors. Add the scallion greens and sauté for about 1 minute to soften, then add chicken with any juices.

Still over low-medium heat, toss chicken in mixture to coat and cook for a few minutes until all surfaces of the chicken are beginning too cook. Add tomatoes and any juices and stir to combine well with chicken mixture. Adjust heat so that mixture simmers gently, cover and cook for about 5 to 10 minutes or until chicken is just cooked through. Turn heat down, stir in cream cheese until well blended and immediately take off of the heat. Serve immediately with a side of basmati rice and garnish with cilantro, if desired.