Step 1

Heat grill to medium-high. Cut chicken tenders into thirds. Toss with canola oil, curry powder, smoked paprika, cayenne pepper, and kosher salt and black pepper. Thread onto metal skewers. Grill, turning occasionally, until charred and cooked through, 8 to 10 minutes. Grill 2 pieces naan until warm and toasted, 1 to 2 minutes.

Step 2

Meanwhile, toss together cucumber, scallions, mint, olive oil, fresh lime juice, and garlic. Season with kosher salt and black pepper. Serve with plain Greek yogurt and lime wedge alongside.