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Melt butter in a large pan over medium heat. Caramelize diced onion.
Stir in all sauce ingredients except tomatoes. Cook 2 minutes.
Stir in fire-roasted tomatoes and simmer 10 minutes.
Blend mixture until completely smooth.
Dice chicken breast and place in slow cooker. Pour blended sauce over the top, stirring to coat chicken evenly.
Cover and cook on low for 4 hours.
Stir in Greek yogurt and half & half. Simmer uncovered for 10 minutes on medium.
Mix the warm water, sugar, and yeast. Let foam for 5 minutes.
Stir in yogurt, oil, and salt.
Mix in flour gradually.
Knead until soft, elastic, and slightly tacky.
Place dough in an oiled bowl, cover, and let rise 60–90 minutes until doubled in size.
Punch down, divide into 8 balls (~95g each), and rest 10 minutes. Roll into ovals ~20cm long, 0.5–0.7cm thick.
Heat cast iron skillet. Cook each naan 1–2 minutes until bubbles form, flip, and cook 30–60 seconds more. Optionally cover pan after flipping for extra puff.
Brush hot naan with melted ghee or butter. Stack in a towel to keep soft.