Before starting, add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. Add rice and 1 tbsp (2 tbsp) butter to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Meanwhile, add 1 tbsp (2 tbsp) butter to a small pot. Melt over medium heat, 1 min. Add naan to a plate, then brush both sides with melted butter. Season with salt and pepper.Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Roughly chop cilantro.Cut tomato into 1/2-inch pieces.Add cucumbers, tomatoes, half the cilantro, half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine.

Add tikka sauce, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) butter to the same pot (from step 2). Season with salt and pepper, then stir to combine. Bring to a simmer over medium heat. Cook, stirring occasionally, until butter melts, 2-3 min.Remove from heat, then season with salt and pepper, to taste. (NOTE: You'll be basting the grilled chicken with tikka sauce once it's cooked through!)

Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to the grill. Close lid and grill, flipping once, until cooked through, 5-6 min per side.** When chicken is cooked through, brush one side with some tikka sauce, then flip. Grill for 30 sec, then repeat with other side.Transfer chicken to a cutting board.

Halfway through grilling chicken, place naan on the other side of the grill. Close lid and grill, flipping once, until naan are heated through, 1-2 min per side.

Fluff rice with a fork, then stir in remaining cilantro. Thinly slice chicken,Divide rice between bowls. Top with chicken and salad. Drizzle any remaining tikka sauce over chicken. Tear naan, then serve alongside.