In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the ground chicken and season with salt, smoked paprika, and black pepper. Cook for 5-7 minutes, stirring frequently, until the chicken is no longer pink and has a nice texture. Remove from heat and let it cool slightly while you prepare the flatbread.

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.

Roll or press the prepared pizza dough into an oval shape, about ¼ inch thick. Place it on the baking sheet, creating a slight edge for the crust.

Spread a generous layer of barbecue sauce over the rolled-out dough, then layer on the cooked ground chicken, followed by thin slices of red onion and a handful of Gruyère cheese.

Transfer the flatbread to the oven and bake for 12-15 minutes until golden brown and bubbling.

For an extra crispy finish, broil for 1-2 minutes, watching closely to prevent burning.

Remove from the oven, cool for a minute, drizzle with more barbecue sauce, and sprinkle with scallions and chives before serving.