If serving with rice, cook now according to package instructions or see How to Cook Brown Rice.
Chop onion. Melt butter in a large skillet over medium-low heat, then add onion. Cook and stir while you continue.
Slice carrot into 1/4-inch-thick pieces, cutting on the diagonal for a more attractive look. Thinly slice garlic. Add both to skillet. Cook and stir while you continue.
Snap ends off green beans, then snap in half. Set aside.
Cut chicken into bite-size pieces on a cutting board dedicated to raw meats if possible. Add to skillet and turn heat up to medium. Cook and stir 3 to 5 minutes.
Add water, chili powder, curry powder, salt, pepper, and red pepper flakes. Simmer 1 minute.
Stir in green beans (or other green vegetable), then turn heat to low and cover with a lid (or foil). Cook 3 to 5 minutes, or until green beans are crisp-tender and chicken is done.
Stir in yogurt and add a little more water if desired. Heat through.
Serve over rice. Alternatively, serve over boiled potatoes, or with naan on the side.