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 pan heats, reserve 1/4 tsp BBQ Seasoning (dbl for 4 ppl) in a medium bowl. Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with remaining BBQ Seasoning. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Remove 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 pan clean.

While chicken roasts, heat the same pan over medium. When hot, add 3 tbsp butter (dbl for 4 ppl). Once melted, whisk in hot sauce and tomato sauce base. Cook, whisking constantly, until sauce comes to a simmer, 1-2 min. Season with salt. Remove pan from heat. (NOTE: In step 5, you may need to whisk the hot sauce again to recombine before assembling flatbreads.)

While butter melts, finely chop dill. Add coleslaw cabbage mix to a large bowl.

Add mayo, sour cream, vinegar and 2 tsp dill to the medium bowl with reserved BBQ Seasoning. (NOTE: Reference dill guide.) Season with salt and pepper, then stir to combine.

Thinly slice chicken. Arrange flatbreads on another parchment-lined baking sheet. 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. (NOTE: For 4 ppl, use two baking sheets and bake in the middle and top of the oven.)

While flatbreads bake, add 3 tbsp ranch dressing (dbl for 4 ppl) to the large bowl with coleslaw cabbage mix. Season with salt and pepper, then toss to combine. Spoon remaining ranch dressing over flatbreads, then cut flatbreads into halves or quarters. Divide flatbreads and coleslaw between plates.