In a medium bowl, whisk together 1/2 cup + 2 tablespoons cornstarch (88 g), 1/4 cup oat flour (30 g), 3 tablespoons white rice flour (28 g), 1 teaspoon baking powder, 1/2 teaspoon salt (for the dough), and 1/4 teaspoon xanthan gum until evenly combined.

Make a well in the center of the dry mix and add 2 tablespoons garlic-infused olive oil and 7 tablespoons unsweetened almond milk. Stir until the mixture comes together into a shaggy dough.

Use your hands to knead the dough about 10 times in the bowl until it forms a smooth ball. Set the dough aside to rest while you make the dip.

Heat 1/2 tablespoon olive oil in a medium skillet over medium heat.

Add 1/4 cup chopped onion and 1/2 tablespoon minced fresh garlic to the skillet and cook, stirring occasionally, until the onion begins to soften, about 2–3 minutes.

Add 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1 teaspoon garam masala, and 1/2 teaspoon salt (for the dip). Stir and cook about 1 minute, until the spices are fragrant and evenly coated on the onions.

Reduce the heat to low and stir in 3/4 cup crushed tomatoes, 1/2 cup plain low-fat Greek yogurt, 1/2 cup chopped cilantro, and 1 cup shredded chicken. Cook, stirring, until everything is warmed through and evenly combined, about 2–3 minutes.

Transfer the butter chicken dip to a serving dish and keep warm.

Divide the rested naan dough into 4 equal portions. On a lightly dusted surface (use a small amount of the oat flour if the dough sticks), roll each portion with a rolling pin to about 1/8-inch thickness.

Preheat a large nonstick skillet over medium heat. Place one or two rolled naan (depending on pan size) in the dry skillet and cook 1 to 2 minutes per side, pressing lightly with a spatula so they cook evenly and develop light golden spots.

Repeat with the remaining naan pieces. Serve the warm naan with the butter chicken dip.