Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Spray with cooking spray and season with salt, pepper and garlic powder. Roast for 8-10 minutes or until al dente.

In a large saucepan, heat the oil over medium heat. When the heats, add in the onion, garlic, and ginger. Cook for 2-3 minutes or until onion turns translucent. Add in the garam masala, coriander, cumin, turmeric, and cayenne pepper. Season with salt and add the tomato puree and lemon juice to the saucepan. Raise the heat to high and bring to a boil. Reduce the heat to low and cook at a simmer for about 10 minutes for the flavors to develop.

Once the sauce is simmering, cook the chicken: in a large skillet, add in the olive oil. Once oil heats, add in the chicken, season with salt and pepper and then cover to quick cookly, 5-10 minutes or until chicken is cooked through.

Once sauce is done, remove from heat, stir in the Greek yogurt and cilantro and then add in the chicken. Stir to combine.

Divide the butternut squash noodles into bowls and top with chicken tikka masala.