Before starting, wash and dry all produce. Preheat the oven to 425°F. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Cut potatoes into 1/2-inch pieces. Add potatoes, half the curry paste and 1 tbsp oil (dbl for 4 ppl) to large bowl. Season with salt and pepper, then toss to combine. Arrange potatoes on a parchment-lined baking sheet. Roast in the middle of the oven until tender and golden-brown, 25-28 min.

Thinly slice cucumber. Roughly chop cilantro. Peel, then mince or grate garlic. Peel, then cut onion into ½-inch rounds (keeping rings together). Transfer onion rings to a plate. Drizzle with 1/2 tbsp oil and season with salt and pepper, then gently toss to coat. Melt 1 tbsp butter (dbl for 4 ppl) in a small non-stick pan over low heat or in a microwaveable bowl. Add garlic. Season with salt and pepper, then stir to combine. Spread garlic butter onto tops of naan. Stack naan, buttered sides together, then wrap in foil.

Add remaining curry paste and 2 tbsp tikka sauce (dbl for 4 ppl) to the same bowl (from step 1). Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to the bowl, then toss to coat. Add chicken to the grill. Close lid and grill, flipping once, until cooked through, 6-8 min per side.** Add onions to the grill with chicken. Close lid and grill, flipping onions once, until tender, 5-7 min per side.

Halfway through grilling chicken and onions, place foil packet on the other side of the grill. Close lid and grill, flipping once, until naan are heated through, 5-6 min.

Meanwhile, add remaining tikka sauce to a medium pot. Cook over medium heat, stirring occasionally, until heated through, 2-3 min. Remove the pot from heat.

Meanwhile, add vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add cucumbers and spring mix, then toss to combine. Thinly slice chicken, then add to tikka sauce and toss to coat. Separate grilled onion rings. Divide potatoes between bowls. Top potatoes with onions, chicken and sauce from the pot. Sprinkle cilantro over top. Serve naan and salad alongside.