In a large bowl, combine the marinade ingredients and toss with the chicken pieces. Cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
In a medium bowl, combine the ingredients for the spicy yogurt sauce. Cover with plastic wrap and refrigerate until ready to serve.
Preheat the oven to 350˚F.
Remove the chicken pieces from the marinade and thread them onto 4 metal skewers. Heat an oven-safe griddle pan or low-sided skillet over medium-high heat. When hot, place the skewers into the pan and allow the chicken to cook, without disturbing, for about 3 minutes, or until golden brown on one side. Rotate the skewers 90˚ and cook for another 3 minutes without disturbing. Repeat with remaining 2 sides, until the chicken is golden brown on all sides. Transfer the pan to the preheated oven and bake until chicken is cooked through, about 5 minutes.
Meanwhile, brush both sides of the naan breads with the olive oil. Place on a baking sheet and bake in the oven with the chicken until warm and soft, about 3 – 5 minutes.
To serve, place the warmed naan breads on a serving platter and top each with a spoonful of the spicy yogurt sauce and a handful of the mixed greens. Top with the chicken pieces and serve the remaining spicy yogurt sauce on the side. Enjoy while warm.