Mix flour, baking powder, and salt in a bowl, then pour in warm water and olive oil. Stir until shaggy dough forms—don't overwork it or your flatbread turns dense. I let mine rest 10 minutes while the grill heats because that dough needs zero kneading time and just benefits from sitting.

Pat the chicken slices dry and toss with BBQ sauce, honey, and smoked paprika in a separate bowl. Make sure every slice gets coated—this is where the flavor actually builds. Let it sit for 5 minutes so the seasoning adheres instead of sliding off on the grill grates.

Preheat your grill to medium-high heat (around 400°F). Divide dough into 6 equal pieces and gently stretch each one into a thin oval roughly ¼-inch thick. Don't panic if they're slightly uneven—grill marks actually hide imperfections.

Oil your grill grates well, then place the first flatbread directly on them. Watch for char spots to form on the bottom, which takes about 2-3 minutes. You want visible browning, not just color change, because that creates the structural integrity that keeps things from getting soggy.

Flip the flatbread over and immediately arrange a layer of chicken slices on the cooked side. The residual heat from the first side starts melting things together while the second side catches its char. I noticed leaving a ½-inch border prevents toppings from falling through the grates—this was a hard-won lesson from early attempts.

Sprinkle mozzarella cheese over the chicken and let everything sit on heat for 2-3 minutes until the cheese begins to melt and the bottom develops those dark-brown spots. Close the grill lid if you have one to speed up melting without burning the cheese top.

Transfer finished flatbreads to a cutting board and brush the edges with melted butter immediately while everything's still hot. This is the secret step that prevents moisture from making the bread limp within five minutes. Scatter cilantro on top and serve within two minutes for maximum texture contrast.