Preheat the oven to 425°F.

Line a baking sheet with parchment paper.

Arrange the naan on the baking sheet. Drizzle an equal amount of olive oil over the surface of each piece and spread with the back of a spoon.

Spread 1 1/2 tablespoons of barbecue sauce evenly on the center of each naan piece, leaving a 1/2-inch border around the sauce. Reserve remaining barbecue sauce for serving.

Cut the onion into 1/8-inch-thick slices.

Arrange an equal amount of onion slices, shredded chicken, and the shredded cheeses onto each naan piece.

Bake the pizzas on lower-middle rack of oven until naan is crisp and the cheese is bubbly and golden, 13-15 minutes.

Check to see that pizzas are done. Remove from oven or add time as needed.

Halve the tomato, then remove and discard the seeds. Dice tomato into 1/4-inch pieces.

Roughly chop the cilantro leaves.

Top each pizza with equal amounts of tomato and cilantro, then drizzle with reserved barbecue sauce. Slice and serve. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.