Instructions

• Make the Coconut Crema: In a medium bowl whisk 1/2 of a 5.3 oz. container coconut yogurt, 1 1/2 tablespoons mayonnaise, 1/2 teaspoon honey and 1/2 teaspoon lime juice until smooth. Cover and refrigerate.
• Preheat the oven to 400°F. Line a baking sheet with foil or a nonstick mat and set aside.
• Whisk the Peanut Sauce (except the peanut butter): In a medium bowl combine 1 teaspoon olive oil or coconut oil, 1 tablespoon reduced sodium soy sauce, 2 tablespoons water, 2 tablespoons brown sugar, 1 tablespoon lime juice, 1 teaspoon fish sauce (or extra soy sauce), 1/2 teaspoon Sriracha (optional), 1/2 teaspoon garlic powder, 1/2 teaspoon dried basil, 1/4 teaspoon ground ginger, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set this mixture aside.
• Cook the chicken: Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the 2 chicken breasts (chopped into bite-size pieces) and sauté until no longer pink and cooked through (internal temperature reaches 165°F), about 5–8 minutes.
• Finish the sauce with the chicken: Pour the prepared Peanut Sauce (from step 3) into the skillet with the chicken and simmer for 2 minutes, stirring. Stir in 1/2 cup peanut butter until the sauce is smooth and completely combined and the chicken is well coated; cook 1 more minute to heat through.
• Assemble the flatbreads: Place the 2 naan flatbread pizzas on the prepared baking sheet. Evenly divide the chicken-peanut sauce between the two flatbreads and spread it almost to the edges. Evenly divide and layer 2 cups shredded mozzarella cheese, thinly sliced 1/8 red onion, 1/3 cup matchstick carrots and 1/2 cup white bean sprouts on top of each flatbread.
• Bake and brown: Bake the flatbreads at 400°F for 10 minutes. If you want the cheese more golden, switch the oven to broil and broil briefly, watching closely, until the cheese is lightly golden.
• Garnish and serve: Remove from the oven and garnish with chopped peanuts, chopped cilantro and the chilled Coconut Crema. Slice and serve immediately.