Before starting, preheat the oven to 450°F. Wash and dry all produce. Combine chicken, Southwest Spice Blend, 2 tsp salt and enough water to cover (approx. 2 inch) in a medium pot. (NOTE: Use same for 4 ppl.) Bring to a boil over high heat. Once simmering, reduce heat to medium-low. Cover and poach, until cooked through, 10-12 min.\*\*

While chicken poaches, peel, then cut half the onion into 1/8-inch rounds (use whole onion for 4 ppl). Separate into rings. Cut cucumber into 1/4-inch thick rounds. Halve tomatoes. Whisk together half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) in a large bowl. (NOTE: This is your vinaigrette.) Season with salt and pepper.

When chicken is done, use tongs to transfer to a large plate or a clean surface. Carefully pat chicken dry with paper towels. Using 2 forks, shred chicken into bite-sized pieces. (TIP: After shredding, pat chicken dry again with paper towels if there is excess water.) Season with salt.

Stir together BBQ Sauce and remaining balsamic glaze in a small bowl. Arrange flatbreads on a foil-lined baking sheet. Evenly spread balsamic BBQ sauce across flatbreads. Scatter chicken over top, then onion rings and mozzarella. Bake in the middle of the oven, until cheese melts, 6-7 min. (NOTE: For 4 ppl, use two baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)

Switch oven to broil and move pizzas to the top of the oven. Broil, until cheese is golden and flatbread edges are dark-brown, 1-3 min. (NOTE: For 4 ppl, broil one baking sheet of flatbreads at a time.)

While pizzas broil, add spring mix, cucumbers and tomatoes to the large bowl with vinaigrette. Toss to combine. Cut pizzas into quarters. Divide pizzas between plates. Serve salad alongside.