1-First Step: Mise en place and oven setup. Preheat your oven to 375 degrees Fahrenheit (about 190 degrees Celsius). Line a 9×13 baking sheet with parchment paper or a silicone mat, or lightly spray with cooking spray. Measure and arrange all ingredients: flour, baking powder, salt, nonfat Greek yogurt, scallions, eggs, chicken, cornstarch, sweet chili sauce, coleslaw mix, edamame, shredded fat-free mozzarella, and fat-free ranch dressing. Having everything at the ready makes the assembly quick and keeps hot ingredients from cooling while you work.

2-Second Step: Make the crust. In a mixing bowl, whisk together 2 cups flour, 1.5 teaspoons baking powder, and 1 teaspoon salt until even. Stir in 1 cup nonfat Greek yogurt, 2 tablespoons chopped scallions, and 2 eggs. Mix until a uniform dough forms. If the dough is sticky, dust your work surface and rolling pin lightly with flour. Roll the dough out to roughly fit the 9×13 pan. Transfer the dough to the prepared pan and spread or roll carefully to fill the sheet, leaving a small edge. Lightly spray the top with cooking spray to encourage browning. Bake the crust at 375 degrees Fahrenheit for 20 minutes, or until the surface is lightly golden and set.

3-Third Step: Cook the chicken. While the crust bakes, cut the chicken into half-inch cubes. Season the chicken with salt and pepper and toss with 1/2 teaspoon cornstarch for a light coating that helps browning and gives the sauce something to cling to. Heat a skillet over medium heat and spray lightly with cooking spray. Cook the chicken until fully cooked and golden, about 6 to 8 minutes depending on pan heat and cube size. Toss the finished chicken with 2 tablespoons Thai sweet chili sauce and set aside. This step locks in flavor so the topping stays juicy without making the crust soggy.

4-Fourth Step: Soften the coleslaw mix and prepare edamame. Using the same skillet (wipe if necessary), add a light spray and cook the 12 ounces mixed coleslaw over low heat until it just softens, about 3 to 4 minutes. Stir in 1 tablespoon Thai sweet chili sauce, then remove from heat and set aside. Prepare 1/2 cup shelled edamame according to package directions (most are microwaved for 2 to 3 minutes). Measure out the edamame and keep warm.

5-Fifth Step: Assemble the flatbread. Remove the parbaked crust from the oven. Spread 1/4 cup shredded fat-free mozzarella cheese evenly over the crust as a base layer. Scatter the prepared edamame across the cheese, then distribute the cooked coleslaw and the tossed chicken evenly, leaving a 1/2 inch border so the dough can form a crust. Sprinkle the remaining 1/2 cup shredded fat-free mozzarella over the top.

6-Final Step: Bake, finish, and serve. Return the assembled flatbread to the oven and bake at 375 degrees Fahrenheit for 5 to 7 minutes, until the cheese melts and the edges are golden. Remove from oven and garnish with chopped scallions. Drizzle 1 tablespoon additional Thai sweet chili sauce and 2 tablespoons fat-free ranch dressing over the flatbread for a sweet, tangy, and creamy finish. Cut into 8 slices and serve hot.