In a bowl, mix yogurt, tandoori masala, lemon juice, garlic paste, ginger paste, and salt. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 1 hour.

In a blender, combine cilantro, mint, green chilies, lemon juice, and salt. Blend until smooth, adding water as necessary to achieve a pourable consistency. Set aside.

Preheat your grill or oven to medium-high heat.

Remove the chicken from the marinade and grill or bake for 12-15 minutes, or until fully cooked. Let it rest for a few minutes, then slice into bite-sized pieces.

Preheat your oven according to the pizza dough instructions (usually around 475°F or 245°C).

Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the rolled dough to a pizza stone or baking sheet.

Spread a thin layer of cilantro mint chutney over the dough, leaving a border for the crust. Evenly distribute the cooked tandoori chicken, followed by the mozzarella cheese, red onion, and bell pepper.

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.

Remove the pizza from the oven and let it cool slightly. Drizzle more cilantro mint chutney over the top and garnish with fresh cilantro leaves. Slice and serve hot.