In a large bowl, combine the chicken with yogurt, lemon juice, paprika paste, tomato paste, olive oil, and all spices. Mix thoroughly until every piece is well coated. Let it sit while you prepare the other components.

Heat 10 g butter in a large pan over medium-high heat. Add the marinated chicken and cook until golden and fully cooked through, stirring occasionally to get even color.

Reduce the heat slightly and add the cream and 30 g butter. Season again with the same spices, but only use 0.5–1 tsp salt depending on your taste. Stir well and let everything simmer gently until the sauce thickens and coats the chicken.

In a blender or bowl, mix parsley, cream cheese, lemon juice, salt, garlic, and pepper until smooth and creamy. Taste and adjust seasoning if needed.

Dice the cucumber into small cubes and slice the red onions into very thin strips. Combine in a bowl and set aside.

Place a naan bread on a flat surface. Add a layer of creamy chicken, followed by the herb sauce, then the salad, and finish with grated cheese.

Fold the naan into a wrap and toast it in a pan or sandwich press until golden, crispy on the outside, and the cheese is melted.