Step 1: Pat dry and weigh the chicken.

Step 2: Season both sides with kosher salt and pepper to taste. Let rest 1 hr.

Step 1: When the chicken is done resting, gather all of the vegetables to prep.

Step 2: Slice bell pepper in half and save one half for another use (or snacks!). Thinly slice and weigh the bell pepper. Set aside.

Step 3: Slice onion in half and save one half for another use (sandwiches!). Peel, thinly slice, and weigh the onion. Set aside.

Step 4: Peel, julienne, and weigh the carrot. Set aside.

Step 5: Peel, finely chop, and weigh the garlic. Set aside.

Step 6: Slice and weigh the scallion greens. Set aside.

Step 7: Slice and weigh the scallion whites. Set aside.

Step 8: Zest the lime then quarter. Set aside.

Step 9: Pat dry the chicken and slice into thin strips. Set aside.

Step 10: Heat a large skillet with 2 tbsp sunflower oil over medium-high heat for 4 mins. Add onions, bell pepper, and carrots. Cook, stirring occasionally, until softened and browned, about 4-5 mins.

Step 11: Remove veggies to a plate and set aside.

Step 12: Add 1 tbsp sunflower oil and the chicken to the large skillet. Cook, stirring every minute, until golden brown on all sides. About 6 mins.

Step 13: Add 1 tbsp sunflower, curry powder, scallion whites, and garlic to the large skillet.

Step 14: Cook, while stirring frequently, until fragrant. About 1-2 mins. Take off heat.

Step 15: Gather the remaining ingredients (ignore the yogurt for now, I added it in the picture by mistake)

Step 16: Weigh the diced tomatoes.

Step 17: Weigh the tomato sauce.

Step 18: Add the tomatoes to the large skillet.

Step 19: Measure the water, add the Better Than Bouillon Roasted Chicken Base and whisk to combine. Add the water mixture to the large skillet.

Step 20: Stir to combine.

Step 21: Add the honey and stir until combined.

Step 22: Reduce burner to medium heat, return large skillet to heat and bring to a simmer. Once simmering, reduce to low heat and cover.

Simmer for 20 mins to meld flavors.

Step 23: Remove lid and increase heat to medium-high.

Cook for 8-10 mins, until thickened and reduced, stirring occasionally. Take off heat.

Add juice of one lime quarter, break meat into smaller chunks, and stir to combine. Set aside.

Step 1: Preheat the oven to 400°F and then weigh the yogurt in a small cup.

Step 2: Add 1 tbsp lime zest and the juice of 1 lime quarter then season with sea salt and ground pepper to taste. Stir to combine.

Step 3: Add water until you reach a drizzling consistency and set aside.

Step 4: Lightly spray two large cookie sheets with cooking spray and lay out Naan.

Step 5: Divide chicken curry into 4 servings, then spread chicken curry over each Naan.

Step 6: Microwave the veggies (onion, bell pepper, carrots) in 10 sec increments until warmed through. Top the Naan with the warmed veggies.

Step 7: Sprinkle feta cheese over top, to taste, then bake in the preheated oven for 3 mins (soft crust) or 8 mins (crispy crust).

Step 8: Drizzle yogurt sauce over pizzas and top with scallion greens.