Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1-inch pieces. Peel, then cut onion into 1-inch pieces. Separate onion layers. Pat chicken dry with paper towels. Cut into 1-inch pieces. Add chicken, mild curry paste and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then toss to coat.

Add peppers, onions and 1/2 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Add chicken to the other side of the baking sheet. Arrange in a single layer. Roast in the top of the oven until veggies are tender and chicken is cooked through, 15-18 min.**

While chicken and veggies roast, roughly chop cilantro. Add yogurt, half the cilantro, 2 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Melt 1 tbsp butter in a small pot over low heat or in a microwavable bowl. Add remaining cilantro. Season with salt and pepper, then stir to combine. Arrange naan on an unlined baking sheet. Spread cilantro-butter over tops of naan. Bake in the middle of the oven until warmed through, 3-4 min.

Add tikka sauce to the same pot (from step 4). Cook over medium, stirring often, until warmed through, 2-4 min.

Drizzle tikka sauce over chicken and veggies on the baking sheet, then toss gently to coat. Divide chicken and veggies between bowls. Drizzle any remaining sauce on the baking sheet over top. Dollop with cilantro yogurt. Tear naan and serve alongside.