In a medium bowl, mix 2 cups shredded chicken with ½ cup BBQ sauce and a drizzle of olive oil until evenly coated and glossy.

Transfer chicken mixture to a skillet over medium heat, stirring occasionally and cooking for 3–4 minutes until warmed through, saucy, and fragrant.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.

Lightly brush both sides of each flatbread with olive oil or melted butter until glistening for a golden, crispy crust.

Sprinkle 1–1½ cups shredded mozzarella evenly over each flatbread.

Spoon the warm BBQ chicken in an even layer atop the cheese.

Scatter thin red onion slices and optional jalapeño rounds across the top.

Slide onto the middle oven rack and bake at 425°F (220°C) for 8–10 minutes, until edges are golden brown and cheese bubbles.

Remove flatbreads from oven, sprinkle fresh cilantro over the top, slice into wedges, and serve while still hot.