Wash and dry all produce. Adjust oven rack to top position and preheat to 450 degrees with a baking sheet inside. Core, seed, and dice green pepper. Dice tomato. Pat chicken dry with a paper towel. In a medium bowl, combine chicken, celery salt, 2 tsp ranch seasoning (we’ll use the rest later), and a few pinches of salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and green pepper and cook, stirring occasionally, until chicken is cooked through and green pepper is crisptender, about 5 minutes. Season with salt and pepper, then remove to a plate.

Reduce heat under same pan to medium. Add tomato and 2 TBSP water. Cook until tomato becomes slightly saucy, about 2 minutes. Stir in 1/2 TBSP butter until melted, then season with salt and pepper.

Remove baking sheet from oven; drizzle with olive oil, then place flatbreads on top. Spoon tomato sauce evenly onto flatbreads, then scatter chicken mixture on top, followed by mozzarella. Return sheet to oven and bake until flatbreads are crisped and cheese is melted, 8 to 10 minutes.

Meanwhile, add 1 TBSP butter to a small microwave-safe bowl. Microwave until just melted, about 30 seconds. Stir in hot sauce, sriracha, and half the honey until well combined. In another small bowl, mix remaining ranch seasoning with sour cream. Add water 1 tsp at a time until you reach a drizzling consistency. Season with salt.

Once flatbreads are finished baking, remove sheet from oven. Transfer flatbreads to a cutting board and slice. Drizzle with buffalo and ranch sauces (or serve ranch on the side for dipping) and serve.