Preheat the oven to 450°F and line a baking sheet large enough to hold the naan in a single layer with parchment paper.

Combine the turmeric, cumin, salt and ground cinnamon in a small bowl. Arrange the chicken tenderloins on a plate and sprinkle the spice mixture evenly over both sides.

Film the bottom of a nonstick skillet with vegetable oil and heat over medium-high heat. Add the chicken and cook until lightly browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a cutting board and set aside.

Add 1-1/2 tablespoons of oil to the pan and add the onion. Sauté until softened, 2 minutes, then add the garlic and continue cooking for 2 minutes longer. Add the spinach and sauté until wilted, 1 to 2 minutes more. Remove from the heat and set aside.

Arrange the naan in a single layer on the prepared baking sheet and spread 1 tablespoon of the yogurt over each. Top with a portion of the spinach mixture and arrange tomato slices on top.

Cut the chicken into bite-sized pieces and distribute between the flatbreads. Finish with the mozzarella.

Bake for 12 to 15 minutes, or until the naan is crispy around the edges and the cheese has melted. Sprinkle each flatbread with a little cilantro and serve immediately.