Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. In the tray(s), whisk together the tomato sauce, half the curry powder, cream (shaking the packet before opening), and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Add the spinach and drained chickpeas. Season with salt and pepper; stir to thoroughly combine.

Pat the chicken dry with paper towels. Place in an even layer on top of the prepared base; season with the remaining curry powder. Turn to coat. Tightly cover the tray(s) with foil and bake 22 to 24 minutes, or until the liquid is slightly thickened and the chicken is cooked through. Remove from the oven; carefully remove the foil. Stir to combine.

Once the tray has baked about 15 minutes, place the naan on a piece of foil. Evenly spread the softened butter onto the naan. Stack the naan and wrap them in the foil. Place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray(s) with the warmed naan on the side. Enjoy!