In a small bowl, combine your tandoori marinade ingredients - yogurt, spices, salt, oil, ginger-garlic paste, tomato-paste. Add to your chicken tenders. *Note - You can also use a pre-made chicken tikka spice blend such as shaan. Just make sure to adjust the salt accordingly as most pre-made blends already contain a lot of salt.
Take a fork, and prick holes into the chicken. This will allow the marinade to come inside and flavor the chicken. Let it sit in the fridge for at least 6 hours or overnight.
When you're ready to grill, add a little bit of oil to your grill pan on medium-high heat. Make sure your chicken tenders have sit at room temperature. You don't want to add cold chicken to a hot pan because it will seize up.
Add your chicken tenders to the grill pan and allow it to cook on each side for about 4 minutes or so. If you are using a thermometer, the inside should read 165 F.
Allow your chicken to rest for a few minutes, then cut into pieces with a knife.
Heat up your wraps (tortilla, paratha, chappati, etc) and lay them on a plate or board. Add your rice, your chicken, and whatever condiments you wish to use. Fold the tortilla over the mound and tuck in the ends.
Sautee your onions and jalapenos in a hot pan with oil. After a few minutes, add your tomato paste and garlic. Once the onions are starting to turn slightly brown, add your spices and then your rice. Combine everything well.
Taste and adjust seasonings. Add cilantro and lime juice to taste.