Preheat oven to 400. Grease two baking sheets with nonstick spray. Lay the Flatout triangles onto the baking sheet and brush with the olive oil. Sprinkle with curry powder and bake for 10-12 minutes, or until golden and crispy. Set aside.
Meanwhile, in a large nonstick skillet over medium-high heat with a tablespoon of olive oil and coconut oil.
Season the chicken thighs with salt and pepper, and add them presentation side to the pan. Cook the chicken thighs until browned on both sides, about 3 minutes per side. Once browned, but not cooked through, transfer to a plate.
Reduce the heat to medium. Add the onion, and sauté until it begins to soften, about 5 minutes. Add the garlic, ginger, curry, cumin, coriander, salt, and cayenne, and stir until fragrant, about 30 to 60 seconds.
Next, add the tomato sauce and coconut milk, and then nestle in the chicken thighs. Cover the pan with a lid, and cook over medium heat, stirring the mixture every few minutes. Cook until the chicken thighs reach an internal temperature of 165˚ F, about 10 to 14 minutes.
Remove the lid, and shred any large pieces of chicken. Reduce the heat to low. Stir in the peas and yogurt, then season with salt and cayenne to taste.
To assemble, pile the chips onto a platter, and top with the curry. Garnish with the cilantro, mint, chutney, yogurt, paneer and sev, if desired.