Heat 2 tablespoons of oil in the same skillet you used for the shallots and cashews.
Add the black peppercorns and saute for about 1 minute.
Next, add the serrano chilis and cinnamon. Continue to cook and stir for another minute.
Add the remaining spices: turmeric, garam masala, cumin and coriander, and the remaining Meyer lemon zest and juice, and saute for 1 more minute.
Transfer the chopped tomato into the pot, and continue to cook at a medium-high setting until the liquid has been reduced by half.
Add the chicken pieces, and cook quickly to brown on all sides for about 5 minutes.
Stir in the shallot and cashew mixture, and thin it out with the chicken stock. Blend together thoroughly.
Cover and reduce the heat to medium-low. Let it simmer for about 15 minutes, until the chicken is thoroughly cooked.
Stir in the coconut cream and plain yogourt, and let it simmer for another 2 to 3 minutes.
Serve garnished with slivered almonds and chopped cilantro over rice or your favorite grain.