In a medium bowl, combine cooked chicken, drained chickpeas, diced red pepper, thinly sliced green onion, and raisins.

In a separate bowl, whisk together coconut milk, orange juice, brown sugar, and curry powder until the sugar dissolves.

Pour the coconut milk mixture over the chicken mixture and stir to combine.

Cover the bowl and refrigerate for at least 1 hour, or up to a day, to allow the flavors to meld.

When ready to serve, stir in the coarsely chopped salted cashews.

Warm the naan bread in a toaster oven or a dry skillet over medium-low heat until pliable.

Turn the warm naan breads upside down.

Divide the curried chicken filling lengthwise down the center of each naan.

Fold the naan over the filling to create a taco shape.

Stuff the naan tacos with baby spinach and julienned English cucumber.

Serve immediately with extra raisins and cashews, as well as toasted unsweetened coconut and coarsely chopped coriander, if desired.