Heat 1 tbsp oil over med-high; pat chicken thighs dry, season with salt/pep + sear 5 min per side; remove chicken from pan, wipe out oil + add 1 pouch of sauce to pan, scraping up any brown bits on bottom of pan; add chicken to pan, cover + cook 3-5 min until fully cooked

Heat 1 tbsp oil in skillet over med-high; sauté stir-fry veggies + salt/pep 2 min then add 2 tbsp water, cover + cook 2-3 more min until tender

Toast naan until warm + golden; slice into wedges

Divide chicken + veggies to plates; serve with warm naan wedges on the side—tasty!