1. **Making the Flatbread Dough (Skip if using Naan):**

2. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.

3. Stir in olive oil and salt. Gradually add flour, mixing until a shaggy dough forms.

4. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. The dough should be slightly sticky.

5. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

6.

7. **Preparing the Chicken (Skip if using pre-cooked/rotisserie):**

8. If cooking fresh chicken, season breasts with salt, pepper, chili powder, and smoked paprika.

9. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through. Shred or dice once cooled slightly.

10.

11. **Assembling and Baking the Flatbreads:**

12. Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat.

13. Punch down the risen dough and divide into 4 equal portions. On a lightly floured surface, roll each portion into a thin, oblong shape (approx. 8×12 inches).

14. If cooking dough fresh, place one rolled flatbread onto a hot, dry skillet or directly onto the hot pizza stone. Cook for 2-3 minutes per side until lightly browned and puffed.

15. In a small bowl, mix sweet chili sauce with lime juice, if desired.

16. Spread a thin layer of the chili-lime sauce mixture over each cooked flatbread (or naan).

17. Evenly distribute shredded chicken, then sprinkle with mozzarella cheese.

18. Arrange diced mango and sliced red onion over the cheese.

19. Transfer assembled flatbreads to a baking sheet or back onto the pizza stone.

20. Bake for 8-12 minutes, or until cheese is bubbly and golden brown, and mango is slightly caramelized.

21. Remove from oven, sprinkle generously with fresh cilantro, slice, and serve immediately. Enjoy!