Melt the ghee in a large, deep skillet over medium heat. Once melted, add the onion and cook until caramelized, about 15 minutes, stirring occasionally.
Add the garlic, ginger, and almond flour and cook 1 minute, stirring constantly. Stir in the garam masala, turmeric, cinnamon, crushed red pepper flakes, and salt, and cook 1 minute more while stirring constantly.
Stir in the bone broth and tomato paste. Bring up to a simmer, and then simmer 2 minutes (uncovered). Add the chicken and cook until warm throughout, about 2 minutes.