• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• Meanwhile, core, then cut peppers into 1/2-inch pieces.
• In a small bowl, whisk together chili-garlic sauce and honey. 
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken and half the peppers. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
• Add 2 tbsp (4 tbsp) water, then season with salt, pepper and Smoked Paprika-Garlic Blend. Cook for 1 min, until water evaporates. 
• Remove from heat.

• On a foil-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 foil-lined baking sheets.)
• Toast flatbreads in the middle of the oven for 2 min, until beginning to brown.

• Remove flatbreads from oven, then flip and top with chicken mixture and cheese.
• Broil flatbreads for 3-5 min in the middle of the oven, until golden and cheese is melted. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on them so they don't burn!)

• In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Add spinach and remaining peppers, then toss to coat with dressing.
• Cut flatbreads into quarters, then divide flatbread and salad between plates. (TIP: Top flatbreads with some salad, if desired.)
• Drizzle hot honey (from step 1) over flatbreads, then sprinkle with half the crispy shallots.
• Sprinkle remaining crispy shallots over top of salad.

If you've opted to get chicken,  cook in the same way the recipe instructs you to cook chorizo**