For the Shawarma Naan Pizzas

• Remove the naan from the freezer and place on a sheetpan to defrost while the oven preheats. Preheat the oven to 425°F.
• To cook the chicken, you can either cook in a skillet or air fry. 
• For the Air Fryer: preheat your air fryer for 5 minutes. Add the chicken thighs in a single layer and air fry at 425°F for 14 minutes, flipping halfway.  
• For Skillet: heat a cast iron skillet over medium high heat and spray with avocado oil. Once hot, add in the chicken thighs in a single layer and cook for about 5 minutes or until golden brown, then flip and cook for another 3-5 minutes or until cooked through.
• Let the chicken rest for 5 minutes before cutting into 1” pieces.
• Spread 2 tbsps toum over each naan and top evenly with the chicken. Top with about ½ cup mozzarella cheese and bake at 425°F for 15 minutes or until cheese is bubbly and naan is crisp.
• Top with dollops of zhoug sauce and diced red onion, slice, and serve. Enjoy!