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In a large nonstick skillet over medium-high heat, warm the olive oil. Add the onion and sauté until soft, about 3 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Add the lemon juice, salt, and pepper; cook until the liquid evaporates.
Add turkey to the pan and cook, breaking it up with a wooden spoon, until no pink remains, about 5 minutes. Stir in the Garam masala and cayenne pepper, and cook for one more minute. Season with a dash of salt.
Lightly toast the Naan.
Give a good swipe of the yogurt onto each Naan, then top with some of the turkey mixture and mint.
You can cradle the naan like a taco or eat it flat like a pizza.