Place 12 eggs in a large pot and cover with water; bring to a boil, then remove from heat, cover, and let sit for 10 minutes before peeling and halving.
Rinse the Sona Masoori rice under cold water until clear, then combine with 1.33 cups of water in a saucepan, bring to a boil, and simmer covered for 15 minutes.
Heat avocado oil in a large deep skillet over medium heat and sauté the diced yellow onion, minced ginger, and minced garlic until the onions are translucent.
Add the chopped tomatoes, turmeric, garam masala, sea salt, and black pepper to the skillet, cooking for 5-7 minutes until the tomatoes soften into a thick paste.
In a separate bowl, whisk together the low-fat coconut milk, non-fat Greek yogurt, and liquid egg whites until the mixture is completely smooth.
Reduce the skillet heat to low and slowly pour in the coconut-yogurt mixture, stirring constantly to incorporate and thicken the sauce without curdling.
Carefully fold the halved hard-boiled eggs into the curry sauce and simmer gently for 3 minutes to ensure everything is heated through.
Divide the cooked rice into three equal portions, top with the egg curry, and garnish each serving with fresh cilantro.