Preheat the oven to 350°. In a large bowl, toss together the naan, scallions and 1/2 tsp. each salt and pepper.
In a large skillet, melt the butter. Add the onion and cook over medium heat until soft, about 5 minutes. Add the cashews and cook, stirring, until browned, about 5 minutes.
Stir the cashew mixture into the naan mixture. Stir in the chicken broth, cilantro, mint and lime juice; toss to coat.
Transfer the stuffing to a 9-by-13-inch baking dish and cover with foil. Bake for 20 minutes. Remove the foil and bake until browned on top, 15 to 20 minutes.