Preheat the broiler to high. In a bowl, combine 12 ounces chicken tenderloins, 1/4 cup plain low‑fat yogurt, and 1 teaspoon of the 2 teaspoons garam masala; toss to coat and set aside.

Line a baking sheet with foil and spray it with cooking spray. Arrange the coated chicken in a single layer on the sheet and sprinkle with 1/4 teaspoon salt.

Place the baking sheet on the top oven rack and broil the chicken 2–3 minutes per side, or until cooked through (no pink inside or an internal temperature of 165°F). Remove chicken from the oven and let rest briefly.

Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium‑high heat. Add 1 small yellow squash (cut in half horizontally and thinly sliced) and sauté about 2 minutes, stirring occasionally.

Add the remaining 1 teaspoon garam masala, 1 teaspoon grated fresh ginger, 1/4 teaspoon ground coriander, 1/4 teaspoon ground red pepper, and 2 large cloves garlic (minced) to the skillet. Cook and stir about 1 minute until fragrant.

Stir in the 14.5‑ounce can petite diced tomatoes (drained of some liquid, leaving some liquid), and simmer about 4 minutes, until much of the liquid has evaporated, stirring occasionally.

Stir in the remaining 1/2 teaspoon salt and 2 tablespoons heavy whipping cream; cook 1 more minute to combine.

Cut the broiled chicken into bite‑size pieces and add to the skillet; toss to coat and heat through.

Place the 4 whole‑wheat naan on a baking sheet and broil 1 minute per side to lightly toast.

Divide the chicken and vegetable mixture evenly between the 4 naans. Top each with the 4 ounces fresh part‑skim mozzarella (thinly sliced) and sprinkle a total of 1/3 cup thinly sliced red onion evenly over the pizzas.

Broil the topped naans 2 minutes, or until the cheese is fully melted (watch closely to prevent burning).

Remove pizzas from the oven, sprinkle each with 2 tablespoons fresh cilantro leaves, and serve.