Heat 2 tablespoons of vegetable oil in a large skillet over medium heat for about 1 minute. Add 1 chopped onion, stirring frequently for 2-3 minutes until it becomes translucent and fragrant.

Once the onion is softened, introduce 4 minced garlic cloves and 1 tablespoon of grated ginger to the skillet. Stir them for 1-2 minutes until they release their delightful aromas.

Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, and ½ teaspoon of ground cinnamon. Season with salt and pepper to taste, stirring for about 1 minute.

Add 1 pound of skinless chicken thighs to the skillet, ensuring they are coated in the spice mixture. Brown the chicken for approximately 5 minutes on each side.

Pour in 1 can of coconut milk and 1 cup of chicken broth, followed by 1 tablespoon of brown sugar. Stir gently and bring to a gentle simmer.

Cover the skillet and let the curry simmer for 20-25 minutes over low heat until the chicken is tender.

Once the chicken is cooked through, remove it from the skillet. Shred the chicken into bite-sized pieces and return to the skillet.

Chop a handful of fresh cilantro and add it to the curry, stirring it in for an added burst of freshness.

In a separate dry skillet, warm your roti flatbreads over medium heat for about 1-2 minutes on each side.

Spoon a generous portion of the curry mixture onto each warmed roti, folding them to create a delightful wrap. Serve warm.