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1
Chicken Marinade: In a bowl, place 1 1/2 tablespoons olive oil, curry powder, garlic and onion powder, and 1/2 teaspoon salt; mix together.
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2
Add chicken breast to the bowl and massage the marinade into the chicken.
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3
Cover and refrigerate for about 2 hours.
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4
For the cucumber yogurt sauce, add cucumber, Greek yogurt, cumin, lime juice, remaining salt and pepper to a bowl and mix together.
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5
Place in fridge until ready to use.
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6
Heat skillet with remaining 1 tablespoon olive oil to medium high heat.
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7
When hot, add onions and saute for about 1 minute.
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8
Turn temperature down to medium low and cook until caramelized, about 3045 minutes.
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9
Start the grill at medium high.
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10
When hot, add chicken breast and cook until the internal temperature reaches 165 degrees F.
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11
Meanwhile, start to prepare your pizza for the grill.
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12
Spread the red pepper hummus onto the naan bread in a thin layer, much like you would pizza sauce, about 2 to 3 tablespoons per pizza.
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13
Top with onions and red peppers.
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14
Once chicken is done, chop and add to the top of the pizza.
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15
Place the pizza on the grill (medium low temperature) and cook until warmed all the way through, about 10 minutes.
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16
If the pizza gets too dark on the bottom, take off of grill and put in oven at low broil for about 23 minutes.
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17
Top with fresh cilantro and serve with cucumber yogurt sauce.
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18
Enjoy!
