Pound chicken breasts until they are about 1/2″ thick throughout.

Lightly sprinkle with lemon pepper.

Grill on high heat for 6 minutes, then flip and grill for another 6 minutes.

Let the chicken rest for about 3-5 minutes before dicing.

Move the rack in your oven close to the burner.

Preheat to 350 degrees.

Place the naan directly on the rack and bake until it begins to crisp (about 8-10 minutes).

Remove the naan from the oven and place on a cookie sheet.

Add an even layer of BBQ sauce, then add chicken, cilantro, green onion, and top with shredded mozzarella.

Bake at 350 degrees for about 5 minutes, or until the cheese melts.