Instructions are for 4 servings. Please modify as needed.
Combine the ground chicken, garlic, ginger, garam masala, paprika, salt, and black pepper. Mix gently until just combined. With lightly oiled hands, shape the mixture into equal-sized meatballs.
Preheat the air fryer to 375°F (190°C). Lightly brush the meatballs with olive oil and arrange them in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding.
Air-fry for 12–15 minutes, turning halfway through, until golden and cooked through to an internal temperature of 165°F (74°C).
Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and cook until soft and lightly golden. Add the garlic and ginger and cook until fragrant.
Add the garam masala and paprika and cook, stirring, until fragrant. Stir in the tomato sauce and chicken broth and simmer until slightly reduced.
Reduce the heat to low and stir in the heavy cream. Simmer gently until the sauce is creamy and slightly thickened. Avoid boiling vigorously after adding the cream. Taste and season with salt if needed.
Add the cooked meatballs to the sauce and gently toss until evenly coated. Keep warm over low heat while preparing the cauliflower rice.
Melt the butter in a skillet over medium-high heat. Add the cauliflower rice, season with salt and black pepper, and cook until tender but still has some bite and any excess moisture has evaporated.
Divide the cauliflower rice among the plates and top with the butter chicken meatballs and sauce. Garnish with cilantro and serve.