Courtesy of Philadelphia Cooking Creme
HEAT oven to 350ºF.
MIX 2 Tbsp. Cooking Creme and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min.
HEAT oil in medium nonstick skillet on medium-high heat, Add chicken mixture; cook and stir 5 min. or until chicken is cooked.
COMBINE chili sauce and tomato paste; spread onto bread. Top with onions and chicken; place directly on oven rack.
BAKE 8 to 10 min. or until pizzas start to brown around edges. Top with spoonfuls of remaining Cooking Creme; bake 2 min. or until heated through. Top with arugula and cilantro. Cut in half.
TIP: Substitute 1 ready-to-use thin baked pizza crust (12 inch) for the 2 naan breads.