Preheat oven to 425°F. Arrange flatbreads on parchment-lined baking sheet; spread with barbecue sauce, leaving small border all the way around. Shred chicken if in chunk form. Scatter chicken, red peppers and red onion over top; sprinkle evenly with cheese. Bake for 15 to 20 minutes or until bottom is golden and cheese is melted and bubbling.Tip: Serve with a green salad or coleslaw for an easy weeknight dinner. Or cut into smaller pieces and serve as an appetizer.