In a bowl, combine the yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric, cumin, garam masala, and salt. Add the chicken pieces and toss until well coated. Let marinate for 30 minutes at room temperature.

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the marinated chicken in a single layer. Cook, stirring occasionally, for 10 to 12 minutes until browned and the internal temperature reaches 74°C / 165°F at the thickest piece. Remove from heat and set aside.

In the same skillet or a separate griddle, warm the parathas one by one with a few drops of oil over medium heat until golden brown spots appear on both sides, about 1 to 2 minutes per side.

Place a warm paratha on a clean surface. Down the center, arrange a portion of the cooked chicken, sliced onions, chopped cilantro, and a squeeze of lime juice. Roll the paratha tightly around the filling, secure the bottom with parchment paper or foil if desired, and serve warm.