How to Make It
Combine carrot, ginger, vinegar, 1/4 cup water, and sugar in a saucepan; bring to a simmer over high. Cook 1 minute; remove from heat, and let stand until cool.
Combine curry powder and 1 teaspoon oil in a medium microwavable bowl. Microwave on high until fragrant, about 45 seconds. Stir in yogurt, honey, and salt until blended.
Heat a grill pan over high. Brush naan evenly with remaining 3 1/2 teaspoons oil. Add naan to pan; cook until well-marked, about 90 seconds on each side. Cut each naan in half, and spread each half evenly with 1 tablespoon yogurt mixture.
Drain carrot mixture; top naan evenly with warm carrot mixture, chicken, snow peas, cilantro leaves, peanuts, and raisins. Drizzle evenly with remaining yogurt mixture.