Before starting, preheat the oven to 450°F. Wash and dry all produce. Dill Guide for Step 4 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly! Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and BBQ Seasoning. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Remove the pan from heat. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min** Carefully wipe the pan clean.

While chicken roasts, heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Whisk in hot sauce and tomato sauce base. Cook, whisking occasionally, until sauce comes to a simmer, 1-2 min. Season with salt. Remove the pan from heat. (NOTE: In step 5, you may need to whisk the hot sauce again to recombine before assembling flatbreads.)

Add cabbage coleslaw mix and half the ranch dressing to a large bowl. Season with salt and pepper, to taste, then stir to combine.

Thinly slice chicken on a clean cutting board.

Arrange flatbreads on another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets and bake in the middle and top of the oven.) Spread Buffalo hot sauce over flatbreads with the back of a large spoon. Top with chicken, then sprinkle with mozzarella. Bake in the middle of the oven until cheese is melted and toppings are heated through, 7-8 min.

Drizzle remaining ranch dressing over flatbreads. Cut flatbreads into halves or quarters. Divide flatbreads and coleslaw between plates.