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. Add curry paste, Indian Spice Mix and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then stir to combine. Pat chicken dry with paper towels. Cut into 1-inch pieces. Add chicken to the bowl, then toss to coat.

Add peppers, onions and 1/2 tbsp oil (dbl for 4 ppl) to one side of a foil-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 and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Heat 1 tbsp butter (dbl for 4 ppl) in the microwave, until melted, 30 sec. Add garlic puree and remaining cilantro. Season with salt and pepper, then stir to combine. Add naan directly to a baking sheet. Spread garlic-butter over tops of naan. Bake in the middle of the oven until golden-brown, 3-4 min.

Add tikka sauce to the same bowl (from step 4). Heat in the microwave until warmed through, 1-2 min.

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