Preheat the air fryer. Set it to 375°F (190°C) for 3–5 minutes. A hot basket helps the flatbread crisp quickly.

Prep the chicken. Toss the cooked chicken with 1/4 cup BBQ sauce, garlic powder, black pepper, and a pinch of salt. You want it lightly coated, not dripping.

Oil the base. Brush the flatbreads lightly with olive oil on the top side. This keeps the edges crisp and golden.

Sauce the flatbread. Spread about 2 tablespoons of BBQ sauce on each flatbread. Don’t over-sauce or it can get soggy.

Add cheese. Sprinkle each flatbread with an even layer of mozzarella. Add smoked gouda or cheddar if using for that deeper, smoky flavor.

Top it. Scatter the sauced chicken evenly. Add red onion and jalapeños if you like heat. Press toppings lightly so they stay put in the air fryer.

Air fry. Place one flatbread in the basket (work in batches). Cook at 375°F (190°C) for 5–7 minutes, until the cheese is melted and the edges are crisp. Check at the 4-minute mark since air fryers vary.

Finish and garnish. Drizzle a little extra BBQ sauce over the top. Sprinkle with chopped cilantro or parsley. Add red pepper flakes if you want more heat.

Slice and serve. Let it rest 1 minute so the cheese sets slightly, then cut into wedges. Serve hot.