Preheat your oven to 425 degrees F
Season the chicken breast liberally with salt, pepper, and curry powder
In a skillet melt the coconut oil over medium high heat. Add the chicken breast and cook on both sides until completely cooked through, about 5-7 minutes on each side depending on the thickness
While the chicken is cooking make the peanut sauce. In a bowl combine the peanut butter, coconut milk, honey, soy sauce, lime juice, Sambal chili paste, and garlic powder until smooth. Set aside
Thinly slice the red pepper, red onion, red cabbage, and shred about a half a carrot. Once the chicken is cooked thinly slice as well
Now it’s time to assemble! Put the pieces of naan bread on a sheet pan and add some of the peanut sauce. As much or as little as you’d like
To the top add as much of the toppings as you’d like and then liberally sprinkle the top with the shredded mozzarella cheese
Put into the oven and let it bake until the cheese is melted, about 5-7 minutes
Once out of the oven sprinkle the top with fresh cilantro, slice, and serve. Yum!