In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the turkey and cook, stirring often and breaking up with a spoon, until browned, 5 to 6 minutes. Add the scallion whites, the ginger, garlic, chile and the dried spices; season with salt and pepper. Cook, stirring constantly, until the scallions soften and the spices are aromatic, 2 to 3 minutes. Stir in the stock and chutney; let simmer until thickened, about 6 minutes.
Heat a large nonstick skillet or griddle pan over medium-high. Splash a little water on the pan (it should dance). Add 2 naan breads to the skillet and cook until the bread browns in spots, about 1 minute per side. Lightly brush tops of breads with butter; repeat with the remaining naan. Cut the naan in half crosswise, making two half-moon-shaped soft tacos from each large, oval-shaped piece of bread.
To make the tacos, arrange the naan, buttered side up, on a work surface. Slather with yogurt; top with the turkey mixture, lettuce, tomato, scallion greens and almonds.