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Place the chicken in a medium bowl and add the olive oil, sweet paprika, smoked paprika, garlic powder, onion powder, salt and pepper. Toss with tongs until the chicken is evenly coated.
Heat a large, deep, heavy-based frying pan over medium–high heat. Add the chicken and cook for 6 minutes, or until the chicken is browned all over and cooked through. Set aside on a plate.
Preheat the oven to 200°C (400°F) fan-forced (220°C/425°F conventional).
Line a baking tray (use two if you need to) with baking (parchment) paper. Place the flatbreads on the lined baking tray. Spread a thin layer of BBQ sauce over each flatbread.
Sprinkle the shredded mozzarella evenly over the flatbreads.
Top with the cooked chicken, red onion slices and capsicum slices.
Bake the flatbreads in the preheated oven for 8–10 minutes, or until the cheese is melted and bubbly, and the edges of the flatbreads are golden and crispy. If using two trays, place one tray at the top of the oven and one at the bottom, swapping halfway through cooking.
Sprinkle with coriander (if using), then serve immediately.