Mix the cornstarch, oat flour, rice flour, baking powder and salt in a medium bowl. Make a well in the center and add in the oil and milk. Stir until it comes together.
Use your hands to knead the dough about 10 times in the bowl, until it forms a smooth ball. Set aside to rest while you make the dip.
Preheat the olive oil in a medium pan over medium heat.
Add in the onion and garlic and cook until they just begin to soften, about 2 minutes.
Add in the cumin, paprika, garam masala, and salt. Stir until well combined.
Sautee the onion and spice mixture until the onions are soft and the spices are fragrant, about 3 minutes.
Turn the heat down to low and add in the crushed tomato, Greek yogurt, diced cilantro and the shredded chicken.
Stir until everything is well combined and transfer to a serving dish.
Divide the naan dough into 4 sections and roll each with a rolling pin until about 1/8 inch thick. You can lightly flour the counter if the dough begins to stick.
Lightly spray a large pan with cooking spray and heat over medium heat.
Place one or two naans (depending on the size of your pan) in the pan and cook until it darkens in spot on the underside, about 1 to 2 minutes. You can lightly press it down with a spatula so it cooks evenly.
Flip and cook for an additional 1 to 2 minutes.
Repeat with remaining sections and then serve with the butter chicken dip.
*This is a quick Naan, so it won't be as fluffy and bubbly as the traditional kind!**Please weigh all your flours to ensure accurate results