Preheat the oven to 375°F (190°C) and grease 6 cups of a muffin tin.

In a bowl, stir sugar, salt, cumin, garlic powder, and melted butter. Gradually add flour, mixing until the dough is moist but not sticky.

Divide the dough into 6 sections, roll each into a ball, flatten into a round, and press into the prepared muffin cups.

Bake until the tart shells are lightly browned, about 10 minutes.

While the crusts bake, heat olive oil in a skillet over medium-high heat and sauté onion and white parts of green onion until lightly brown, 5 to 7 minutes.

Add diced chicken, soy-based liquid seasoning, salt, and pepper; sauté for 1 to 2 minutes. Stir in butter chicken sauce and cook until warmed through, another 1 to 2 minutes.

Spoon the butter chicken mixture into the baked tart shells.

Bake the filled tarts in the oven for about 5 minutes, until lightly browned.