In a large bowl, combine the yogurt, garam masala, coriander, half the onion, the ginger, garlic, lemon juice, salt, and turmeric. Add the chicken and stir to coat. Cover and refrigerate for 2 hours.
Thirty minutes before you want to make the pizza, preheat the grill per the master instructions below.
Remove the chicken from the marinade and place on the cooking grate directly over the heat. Grill until no pink remains in the middle, 5 to 8 minutes per side, depending on thickness. Reserve for topping and slice just before topping.
Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the chutney. Top with the chicken and the remaining onion. Sprinkle with the cheese and diced mango.
Finish grilling the pizza per the master instructions.
Remove from the grill and sprinkle with the mint and red pepper. Slice and serve immediately.
Knead 1/4 cup caramelized onions into the dough.
Our favorite wine for this recipe is a Kabinett-style German Riesling.