Position an oven rack in the bottom third of the oven and preheat to 475 degrees F. Drizzle a baking sheet with 2 tablespoons of the olive oil.
Mix together the chipotle mayo, honey and lime zest and juice in a bowl. Add the slaw mix to a medium bowl, top with two-thirds of the dressing and toss; season with salt and pepper. Cover the slaw and remaining dressing and refrigerate until ready to use.
Pull or roll the risen bread dough into a large rectangle and place onto the prepared baking sheet. Drizzle the remaining 2 tablespoons olive oil over the dough. Spread with the BBQ sauce and top with the mozzarella. Arrange the chicken strips over the sauce and cheese. Bake on the bottom oven rack until the crust is golden brown, 12 to 15 minutes.
Transfer the pizza to a cutting board, pile on the slaw, sprinkle over the pickles and jalapeños and drizzle with the remaining dressing. Slice into pieces and serve.