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Make the pickled onions by combining the ingredients listed. Mix well and set aside to soften while you prepare the rest.
Season the chicken with smoked paprika, garlic granules, salt and pepper. Cook in a hot pan for 6-8 minutes until golden and cooked through.
Mix together the mayo, hot sauce, jalapeño juice and salt to taste.
In a separate pan, cook the halloumi slices for 2-3 minutes per side until golden.
Once the chicken has cooked, add the honey and hot sauce to the pan along with the chilli flakes. Stir well and cook for another 1-2 minutes until the chicken is sticky and coated.
Toast the flatbreads according to packet instructions.
Build each flatbread with a base of lettuce, tomatoes and pickled onions. Add the hot honey chicken and halloumi, then drizzle over the hot sauce mayo.