Cut the chicken breasts widthwise into thin slices and stack the slices on top of one another. Pierce the meat with 6 large evenly-spaced wooden skewers and cut the chicken into 6 skewers.
For the taco marinade, puree the tomatoes, jalapeño, garlic, lime juice, curry powder, paprika, turmeric, oregano, olive oil, and water until smooth. Dip the chicken skewers in the taco marinade and place them in a casserole dish. Transfer the casserole dish to a preheated oven and cook at 425°F for 40 minutes, making sure to rotate the chicken skewers every so often. Also place a skillet in the oven and let it heat up for 20 minutes.
For the Dutch baby pancake, combine the flour, milk, salt, and eggs and whisk until smooth. After 20 minutes in the oven, remove the hot skillet, add the butter to the skillet, and let it melt. Pour the Dutch baby pancake batter over the melted butter in the hot skillet, put the skillet back in the oven, and let the Dutch baby pancake cook with the chicken skewers for the last 20 minutes.
Remove the chicken skewers and Dutch baby pancake from the oven and cut the chicken taco meat into small pieces. Combine the taco marinade that collected in the casserole dish with 4 oz of cream cheese to make a taco sauce and layer the chicken taco salad ingredients inside of the Dutch baby pancake in the following order: chicken taco meat, red onion, taco sauce, lettuce leaves, chicken taco meat, red onion, taco sauce, lettuce leaves, chicken taco meat, red onion, taco sauce, tomatoes, cilantro.