BRUSH chicken thighs with 2 tablespoons olive oil and transfer to a resealable plastic bag. Combine paprika, garam masala, cumin, cayenne pepper, garlic powder and salt in a small bowl. Reserve 1 teaspoon of spice mixture. Pour remaining spice mixture over the chicken thighs. Seal bag and shake until chicken is fully coated.
PREHEAT grill to 425°F. Center seasoned chicken thighs evenly on a sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Bring up foil sides. Double-fold top and ends to seal, making one large packet, leaving room for heat circulation inside.
GRILL 20 minutes in covered grill, or until chicken is tender and juices run clear or meat thermometer reads 165°F. Let chicken cool slightly, then shred chicken using two forks.
CENTER each piece of naan bread evenly on an 8x8-inch sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Brush with remaining 2 tablespoons olive oil. Top each evenly with shredded chicken, onion, cherry tomatoes, garlic and mozzarella. Grill 10 minutes in covered grill over indirect heat.
COMBINE yogurt, lemon juice and reserved spice mixture. Mix thoroughly to combine. Drizzle over top of each cooked pizza. Garnish with fresh cilantro and serve immediately.