Some broilers are strongers than others. Be sure to watch the chicken closely to ensure it doesn't begin to smoke. If so, move the oven rack down a level to bring the chicken away from the heat.
Set oven rack to the highest setting, and turn on to broil. Line a baking sheet with foil. In a bowl, combine chicken tenders, half of the spice blend, a drizzle of oil, and salt and pepper to taste. Massage spices into the chicken with clean hands until thoroughly combined. Wash hands well. Lay out chicken pieces on the baking sheet and place under the broiler for 10-12 minutes, or until the chicken has some colour on it.
Bring 3/4 cup (1.5 cups for 4 servings) of water to a boil in a medium sized saucepan over high heat. While you're waiting for the water to boil rinse quinoa very well in a fine mesh sieve. (This is imperative to ensure the quinoa doesn't turn out bitter, so don't skip this step!) If you do not own a fine mesh sieve, you can add the quinoa to a bowl and fill with cold water. Drain and refill the water a couple of times until it runs clear. Add rinsed quinoa to boiling water, turn heat down to low and cover partially with a lid. Cook for 15-20 minutes or until water is absorbed. Turn off heat, place lid fully on and let sit for 5 minutes. Fluff with a fork.
Heat a large skillet over medium heat with 2 tbsp. (4 tbsp. for 4 servings) of oil. Add the onions, garlic, ginger and tomato paste. Cook for 5 minutes until the onions are soft and fragrant. Meanwhile, prepare the raita. Wash and chop the cilantro. Wash and grate the cucumbers using a box grater. Place into a fine mesh sieve and press out as much liquid as possible. Combine cucumber, yogurt, half of the cilantro, and 1/2 tsp. (1 tsp. for 4 servings) of the remaining spice blend in a small bowl. Season with salt and set aside.
Once the onions are soft, add remaining spice blend to the skillet and stir to combine. Add diced tomatoes, 1 cup of water (2 cups for 4 servings), and red pepper flakes to taste. Bring to a simmer, then stir in cream. Taste and adjust seasoning with salt and pepper. Once the timer goes off, remove chicken from the oven and chop into bite sized pieces. Add to the skillet and continue to simmer for another 5-10 minutes until it's thickened to your liking.
To serve, divide quinoa between serving plates. Top with chicken tikka, remaining cilantro and a dollop of raita. Enjoy!