Preheat your oven's broiler to high and move the rack to the top third of the oven.
Whisk the dressing ingredients together in a small bowl. Add the chicken in and toss until coated.
Arrange the flatbread(s) on a baking sheet or two, depending on their size. Drizzle a bit of olive oil and Frank's Red Hot sauce onto the flatbread and spread it evenly with the back of a spoon. Add the mozzarella slices. Add the shredded chicken around the mozzarella (not on top). Season with salt & pepper.
Broil for 5 minutes or until the cheese is melted, taking care not to burn the flatbread.
Meanwhile, prep the other ingredients.
Add a drizzle of Greek yogurt, the avocado, the onions, and the pea shoots. Enjoy immediately.
I used Flatout Artisan Thin Pizza Crust flatbread for this recipe. Each piece is 1.7 ounces. If you're using another kind of flatbread, you'll have to guesstimate on size. Just buy what looks right - some flatbreads are thicker than others, so it's difficult for me to give an exact size/weight for this recipe.