Preheat the oven to 450°F (232°C) and lightly oil a large rimmed baking sheet.
In a mixing bowl combine the sliced chicken with the yellow curry powder, smoked paprika, chipotle chile powder, garlic powder, a pinch of salt and black pepper, and 2 tablespoons of the extra virgin olive oil; toss to coat evenly.
Spread the seasoned chicken on one side of the prepared sheet pan in a single layer.
Toss the sliced sweet potatoes with the remaining olive oil, salt, and pepper, then arrange them on the other side of the same pan in a single layer.
Bake for 15–20 minutes, then toss both chicken and sweet potatoes and bake another 5 minutes, until the chicken is cooked through and both the chicken and potatoes have some crisp edges.
To make the tahini sauce, combine the tahini, grated garlic, lemon juice, toasted sesame oil, 1/4 cup oil from the sun-dried tomato jar, and 1/4 cup water in a jar; whisk until smooth, adding additional water to reach desired drizzling consistency, and season with salt to taste.
Make the salad by tossing the shredded lettuce, chopped mixed herbs, sliced pepperoncini, thinly sliced shallot, and chopped sun-dried tomatoes together in a bowl.
Warm the naan, then layer each with tzatziki, a portion of the salad, and the curry chicken. Drizzle with tahini sauce and sprinkle with toasted sesame seeds; serve sweet potatoes inside the naan or on the side.
