Heat a large skillet or medium saucepan over medium-high heat and add 2 tablespoons oil; cook the diced onion until lightly golden, about 3–4 minutes.
Add the minced or grated ginger and 2–3 cloves minced garlic; cook 30 seconds, stirring to prevent burning.
Add the chicken chunks, 6 oz tomato paste (or tomato sauce), 1 tablespoon garam masala, 1 teaspoon chili powder (or paprika), 1 teaspoon fenugreek (optional), 1 teaspoon cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper; stir to combine and cook 5–6 minutes until the chicken is cooked through.
Pour in 1 cup heavy cream, reduce heat to medium-low, and simmer the sauce, stirring occasionally, for 8–10 minutes until slightly thickened.
While the chicken simmers, rinse the basmati rice under cold water until the water runs clear.
In a saucepan, bring 1 3/4 cups water to a boil, add the rinsed rice and a large pinch of salt, reduce heat to low, cover, and simmer for 15 minutes; turn off the heat and let stand covered for 5 minutes.
Make the garlic butter by combining 4 cloves minced garlic, 2 tablespoons melted butter, and 1/4 cup minced cilantro (optional) in a small bowl; set aside.
Divide the pizza dough into 8 equal portions and roll each into a small circle with a rolling pin.
Heat a cast-iron or heavy skillet over high heat and lightly grease with oil; cook one dough round at a time until it puffs and develops brown spots, flip, then spread with the garlic butter and cook until done. Repeat with remaining dough.
To assemble meal-prep containers, measure about 1 cup cooked rice into each container, top with about 1 cup butter chicken, and wrap a naan separately in foil or plastic wrap.
When reheating, microwave the meal-prep container for about 2 minutes until steamy and microwave the naan for about 20 seconds.
