In a medium bowl, combine plain yogurt, minced garlic, grated ginger, lemon juice, hot paprika, ground cumin, garam masala, and cayenne pepper to create a smooth marinade.

Add the boneless skinless chicken thighs to the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes, or overnight.

Mix the remaining marinade with a couple of tablespoons of tomato paste to create a flavorful pizza sauce.

Preheat the grill to medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes on each side until cooked through.

Remove the chicken from the grill and let it rest for a few minutes before slicing or shredding it.

Spread the pizza sauce over the naan bread, then top with grilled chicken, diced mango, sliced red onion, and shredded mozzarella.

Preheat the oven to 400°F (200°C) and bake the pizzas on a baking sheet for 10-15 minutes until the cheese is melted and bubbly.

Garnish with fresh mint and cilantro before serving.