Grilled BBQ Chicken Flatbread (Vegan)

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Ingredients

6 ounces vegan chicken pieces, (thawed if frozen, and cut into bite-size pieces)
1 tablespoon avocado oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt, (plus more to taste)
½ teaspoon fresh cracked black pepper, (plus more to taste)
2 flatbread crusts, (homemade or storebought)
1 cup BBQ sauce, (divided, plus more for garnish)
1 cup vegan mozzarella shreds, (divided)
½ cup thinly sliced red onion, (divided)
½ cup diced red bell pepper, (divided)
½ cup diced pineapple, (divided)
1 small jalapeno, (thinly sliced, divided)
Fresh chopped cilantro, (for garnish)

1
Preheat your grill to medium heat (around 400°F). If using a grill pan, heat over medium-high heat.
2
In a bowl, toss the vegan chicken pieces with the olive oil, smoked paprika, garlic powder, salt and pepper. Mix to combine, ensuring the chicken pieces are coated in the seasonings. (Optional: Sear the chicken in a skillet for 3–4 minutes to slightly brown the edges before grilling.)
3
Brush each of the flatbreads with ½ cup of the BBQ sauce, then sprinkle with ½ cup of the mozzarella shreds.
4
Next, distribute each flatbread evenly with 3 ounces of the vegan chicken pieces, and ¼ cup each of the red onion, bell pepper, and pineapple.
5
Reduce the heat on the grill or grill pan to medium-low and place the flatbreads directly on the grill grates.
6
Close the lid and grill for 6 to 8 minutes, or until the cheese is melted and bubbly and the bottom of the flatbread is crisp with grill marks, rotating halfway through for even cooking. (Tip: If your grill runs hot, use indirect heat or place the flatbreads on a grill-safe tray or pizza stone to avoid burning the bottom.)
7
Remove from the grill and let cool for 2 minutes.
8
Garnish the flatbreads with a drizzle of BBQ sauce and fresh cilantro before slicing and enjoy!