Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt, pepper and BBQ Seasoning, then toss to coat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown and cooked through, 6-8 min.** Transfer chicken to a plate.

Meanwhile, heat a small pot over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Whisk in hot sauce and tomato sauce base, then bring to a simmer. Simmer, whisking often, until slightly thickened, 1 min. Season with salt, to taste. Remove the pot 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.

Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets and bake in the middle and top of the oven.) Spread half the Buffalo hot sauce over flatbreads with the back of a large spoon. Add chicken to the pot with remaining Buffalo hot sauce, then toss to coat.

Top flatbreads with chicken, then sprinkle with cheese. Bake in the middle of the oven until cheese is melted and chicken is heated through, 7-8 min.

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