Toss the chicken in half of the BBQ sauce to coat in a bowl. Place the flatbreads onto a baking sheet. Divide the other half of the BBQ sauce between the 2 flatbreads. Spread, leaving a slight edge all the way around the flatbreads. Top each with half of the provolone, chicken, red onion, jarred jalapenos and habanero pepper.
Bake until the flatbreads are golden and the cheese is melted, 10 to 12 minutes.
Transfer to a cutting board and drizzle over the ranch dressing. Garnish with the cilantro and slice.