Combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl. Pound the chicken breasts to an even thickness (about 1/2 inch) if needed, then add to the marinade and coat well. Refrigerate for at least 20 minutes and up to 2 hours.

Grill the chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill grates with oil. Remove chicken from marinade and grill 4–5 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Almond Pesto

Make the pesto

In a food processor combine 2 cups packed basil, 1/2 cup toasted almonds, 1/4 cup grated Parmesan, 1 peeled garlic clove, 1 tsp lemon juice, 1/2 cup olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until a coarse smooth paste forms, scraping down the sides as needed. Taste and adjust seasoning or oil to reach a spreadable consistency. Transfer to a bowl.

Charred Spring Onion & Prep

Char the spring onions

Trim root ends and any tough tops from 4 spring onions, leaving about 3–4 inches of green. Toss with 1 tbs olive oil and a pinch of salt. Over a hot grill or pan, char the spring onions 1–2 minutes per side until nicely blackened in spots and slightly wilted. Remove and slice into 1–2 inch lengths on the bias.

Prepare other toppings

Slice tomatoes thinly. Drain and quarter marinated artichoke hearts if not already quartered. Shred the mozzarella if not pre-shredded.

Assemble & Grill Flatbreads

Preheat and prepare flatbreads

Preheat oven to 475°F (245°C) with a pizza stone or an inverted baking sheet inside, or heat a clean grill to medium-high. Lightly brush both sides of each flatbread with remaining 1 tbs olive oil (reserve a little for finishing).

Build the flatbreads

Place each flatbread on a work surface. Spread a generous layer (about 2–3 tbs) of almond pesto over the surface, leaving a 1/2-inch border. Evenly distribute shredded mozzarella (about 1/2 cup per flatbread if making two), sliced tomatoes (about 1/2 cup), quartered artichokes (about 1/4 cup), charred spring onion pieces, and grilled sliced chicken. Sprinkle 1/8 tsp red pepper flakes and a light pinch of salt over each.

Finish in oven or on grill

If using oven, slide flatbreads onto the preheated stone/sheet and bake 6–8 minutes until cheese is melted and edges are golden. If using grill, place flatbreads directly on the grill over medium heat, close lid and cook 3–5 minutes until cheese melts and bottoms are charred to taste. Rotate as needed to avoid burning.

Finish & Serve

Remove flatbreads to a cutting board. Scatter chiffonade basil, toasted sliced almonds and optional microgreens or arugula across the top. Squeeze lemon wedges over each flatbread to taste. Slice into 2–4 pieces and serve immediately.