Slice the red onion into 1/2-inch thick rings, making sure to keep these slices intact for grilling. Rub enough olive oil on the onion rings to lightly coat them completely. Set aside and start preparing the chicken by cutting all skin off the breast and then season with salt, pepper, and some garlic. Place the chicken and onions on the grill at medium-high heat. Grill the onions until the chicken is done.

While the chicken and onions are cooking start to prep the pizza crust. Spread about 3-1/2 ounces of the barbecue sauce onto the crust. If you want more, just add more until the crust is evenly covered or you have the desired amount of the barbecue sauce. Next, take half of the bunch of the cilantro and pick off the leaves and rough chop into small to medium pieces. Take about 3/4 of this chopped cilantro and place evenly on top of the barbecue sauce on top of the pizza.

When the chicken is finished, leave the grill on and then dice the chicken into bite-size pieces and spread evenly over the pizza. Then spread the red onion over the chicken. Place the provolone on top of the pizza so that you don't overlap it too much and use the excess pieces to fill in the gaps. If you desire, sprinkle parmesan cheese on top of the pizza to give it added flavor. Take the pizza to your natural gas grill and turn it down to low/medium heat. Place your pizza on the grill for about 7 to 15 minutes or until the crust has cooked to your desired crispness and the cheese has melted. Sprinkle chili flakes on top for added flavor and heat. Cut on cutting board and sprinkle the remaining cilantro on top if desired. Serve right from the cutting board.

UNLV CHEFS 25