Combine the chicken in a bowl with the yogurt, curry powder, and cinnamon and let marinate for at least 1 hour or up to 4 hours.
Heat the butter in a skillet over medium-high heat and cook the onions until golden, 7-8 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and all of the marinade along with the salt. Stir to combine, reduce the heat to medium-low, cover, and cook until the chicken is cooked through, 6-7 minutes, stirring occasionally.
Stir in the rice, cilantro and raisins. Pour the chicken stock over the mixture. Cover and simmer for 3-4 minutes until the rice is soft and the mixture is heated through. Add salt to taste. Serve immediately.