Process tomato paste, ginger, turmeric, shallot, chili peppers, garlic and sugar in blender to make a paste; set aside.
Combine Hellmann's® or Best Foods® Real Mayonnaise with 1/4 of the chili pepper mixture in non-aluminum bowl or shallow baking dish. Add chicken and toss to coat. Cover and marinate in refrigerator, turning occasionally, 4 hours.
Remove chicken from marinade. Heat 1 Tbsp. oil in large non-stick skillet over medium-high heat and brown chicken, stirring occasionally. Remove chicken and set aside.
Heat remaining 1/2 Tbsp. oil in same skillet and cook remaining chili pepper mixture, stirring occasionally, until slightly thickened, about 5 minutes. Stir in cream and yogurt. Stir in Country Crock® Spread until melted. Return chicken and any juices to skillet. Cook over medium heat, stirring occasionally, until chicken is thoroughly cooked and sauce is thickened, about 6 minutes. Garnish with cashews, cilantro and lime.