Wash and dry all produce. Adjust oven rack to upper position. Preheat oven to 450 degrees. Core and seed poblano, then cut into 1/2-inch pieces. Pat chicken dry with a paper towel. Season with 1/4 tsp chipotle powder (we’ll use more later) and a large pinch of salt and pepper.

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add chicken and poblano. Cook, stirring a few times, until browned and cooked through, 3-5 minutes. Transfer to a plate and set aside.

Meanwhile, dice tomato. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato, 1/4 tsp sugar, another 1/4 tsp chipotle powder (you’ll have some left over), and a pinch of salt and pepper. Cook, stirring, until tomato softens and is a little saucy, 3-4 minutes. Remove pan from heat and stir in 1/2 TBSP butter.

Place flatbreads on a lightly oiled baking sheet. Bake in oven until just warmed, about 3 minutes. Remove flatbreads from oven.

Spoon tomato evenly over flatbreads, then top with chicken and poblano. Scatter cheese over top. Return sheet to oven and bake until cheese has melted and flatbreads are a little crisp, 5-6 minutes.

While flatbreads bake, roughly chop cilantro. When flatbreads are done, sprinkle cilantro over and then cut flatbreads into slices. TIP: If you like it spicy, sprinkle over a pinch of chipotle powder.