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Preheat oven to 400°F.
Add ½ teaspoon chile powder to a small heatproof bowl; set aside.
Heat 2 tablespoons oil in a large skillet over medium.
Add cumin seeds and coriander seeds; cook, stirring constantly, until fragrant and toasted, about 1 minute.
Pour spice mixture over chile powder in bowl; set aside. Do not wipe skillet.
Heat remaining 2 tablespoons oil in skillet over medium.
Add onion and salt; cook, stirring occasionally, until softened and lightly browned around edges, about 5 minutes.
Add garlic, garam masala, ginger, ground cumin, ground coriander, and remaining 1 teaspoon chile powder; cook, stirring constantly, until fragrant, about 30 seconds.
Add tomato paste; cook, stirring constantly, until darkened in color, about 2 minutes.
Add broth; cook, stirring constantly and scraping up any browned bits from bottom of skillet, until mixture is smooth and combined, about 30 seconds.
Add cream cheese, yogurt, and sugar to skillet, and cook, whisking, until melted and evenly combined, about 2 minutes.
Fold in shredded chicken.
Transfer mixture to a 2-quart baking dish; spread into an even layer.
Bake until dip is bubbly around edges, about 15 minutes.
Remove from oven, and stir; drizzle with reserved oil-spice mixture.
Garnish with cilantro, and serve with naan.