In a medium mixing bowl, combine the shredded cooked chicken breast with 1/4 cup of your favorite BBQ sauce. Stir thoroughly until every piece of poultry is evenly coated, ensuring maximum moisture retention during the rapid air frying process. Set aside at room temperature.

Preheat your air fryer to 380°F (193°C) for a solid 3 minutes. Lightly brush both sides of the flatbreads with olive oil or melted butter, and dust the top surface with garlic powder. Place the plain flatbreads into the preheated air fryer basket and air fry for 2 minutes to seal the surface and guarantee a shatteringly crisp texture.

Carefully remove the par-baked flatbreads from the basket. Spread the remaining 1/4 cup of BBQ sauce evenly across the top surface of each flatbread, leaving a clean 1/2-inch border around the edges to prevent the sauce from boiling over onto your air fryer elements.

Scatter half of the blended mozzarella and sharp cheddar cheeses over the sauced base. Layer the seasoned BBQ chicken and thinly sliced red onions evenly across the cheese layer, then top with the remaining half of the cheese blend to lock the toppings firmly in place.

Carefully place the fully assembled flatbread back into the air fryer basket. Cook at 380°F (193°C) for 4 to 5 minutes, or until the cheese is completely melted, bubbling vigorously, and showing beautiful golden-brown caramelized spots around the edges.

Carefully transfer the hot flatbreads to a cutting board using heat-resistant tongs. Let them rest for 1 to 2 minutes so the cheese sets cleanly, then scatter the freshly chopped cilantro over the top. Slice into pieces with a sharp pizza cutter and serve immediately while screamingly hot.