Place cut chicken in large bowl and add yogurt, lemon juice, cumin, cayenne pepper, black pepper, cinnamon, salt, garlic and ginger to chicken and combine thoroughly. Cover chicken and marinate for at least 1 hour or up to 4 hours.
Heat coconut oil in large skillet over medium-high heat. Add chicken and cook until browned on each side, about 3 minutes per side. Remove chicken and set aside.
To start sauce, melt butter in the same skillet over medium heat. Add chopped onion and sauté for 5 minutes or until translucent. Add garlic and jalapeño and cook for 1 minute. Stir in spices and salt and cook for an additional minute. Stir in tomato sauce and simmer for 2 minutes. Once slightly reduced, stir in cream and yogurt.
Preheat oven to 425°F. Top each piece of naan with some sauce, cheese, chicken and onion. Bake on the oven rack for 8 minutes or until the cheese is melted and crust is golden brown. Top with some fresh cilantro.
If you want to save some time, just use rotisserie chicken and toss in the spices.
You control the amount of heat depending on how much cayenne pepper you use. We don't like overly spicy dishes, but if you want more spice just add ¼ teaspoon at a time.
Don't go overboard on the sauce. You want to just spread it lightly.
If you want an extra crispy crust, broil for a minute at the end.