• Preheat oven to 400 degrees F. Place the flatbreads on a pair of baking sheets. Bake for 5-6 minutes.

For the Chicken Tikka Masala (skip if using 2 cups leftover curry)

• Season the chicken with salt and pepper, and heat the oil in skillet over medium heat.
• If using cooked chicken: Add to the skillet and brown slightly, about 30 seconds, then reduce heat and add in 1 cup tikka masala sauce and simmer about for 1 minute
• If using raw chicken: Add to the skillet and let cook about 90 seconds without touching, then stir and cook until browned on a couple sides and mostly cooked through, about another 1-2 minutes. Reduce heat and add in 1 cup tikka masala sauce and simmer about 1 minute
• Spoon a thin layer of tikka masala sauce (about ¼ cup) onto each naan, leaving a crust bare on the edge. Top with chicken tikka masala and sprinkle with mozzarella cheese. If you're using leftover curry, simply spread it over each naan, and top with cheese. Top with thinly sliced red onion and jalapeno, if using.
• Bake the naan pizzas for 5 minutes, or until edges are browned and cheese is melted and bubbling. You can broil for a short time to get a nice char on the onions and the cheese browned.
• Remove and let cool about 1-2 minutes, then sprinkle with chopped cilantro and cut into slices. Serve immediately.