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Preheat oven to 500 degrees Fahrenheit and place 2 (16-inch) unbaked pizza crust onto pizza pans.
Cut 2 boneless skinless chicken breast into bite-sized pieces and place in a small mixing bowl. Add in 1 cup plain greek yogurt, 2 tablespoons lemon juice, 1 teaspoon ground cumin, ½ teaspoon cayenne pepper, ½ teaspoon ground cinnamon, ½ teaspoon salt, and ½ teaspoon ground ginger. Stir to combine.
Heat a heavy skillet to medium-high heat. Add in the 1 tablespoon cooking oil and once it is hot and shimmering, add in the chicken breast and cook just until chicken is cooked through, about 5 minutes. Set aside.
In a small saucepan, melt 1 tablespoon salted butter over medium-high heat. Add in ½ teaspoon ground cumin, 1 teaspoon paprika, and ½ teaspoon garam masala. Stir and let toast 2 minutes. Pour in 1 (4 ounce can) tomato sauce, season with ¼ teaspoon salt, and bring to a simmer. Simmer 5 minutes, then remove from the heat and stir in ½ cup heavy cream.
Spread the sauce over the prepared pizza crusts, dividing evenly. Sprinkle 4 cups shredded mozzarella cheese Sprinkle the cooked chicken over top as well as ½ cup diced white onion.
Bake one at a time in the preheated oven for 10-12 minutes, until the cheese is bubbling and lightly browned. Garnish with ¼ cup chopped fresh cilantro before serving.