Mix cardamom, mace, paprika, sea salt, and Vietnamese cinnamon thoroughly in a small bowl.
Dry grouper fillet thoroughly with paper towel and sprinkle above seasonings evenly on both sides of fish.
Place naan bread in oven on low heat to warm.
Heat 2 tbsp grapeseed oil in a large skillet over medium-high heat.
Place fish fillet in skillet and cook filets on one side for 3-4 minutes or until bottom begins to brown.
Turn fillets over, reduce heat so not to scorch bottom of fish, and cook on the other side for another 2-3 minutes or until fish is cooked through (begins to flake, and turns light brown on bottom).
Transfer fish to a clean plate.
Remove naan bread from oven and set on serving plates.
Spread raita evenly on top of naan breads.
Separate fish into individual serving pieces and place on top of naan bread.
Top fish with red cabbage slaw and spoon pear chutney on top of slaw.