Juice lime with a citrus juicer to get ½ tablespoon juice. Combine all the ingredients, including lime juice, in a blender or food processor. Blend until completely smooth. Taste dressing and adjust, adding more seasonings or increasing the chipotle peppers to heat preference. You may even want additional lime juice for a tangier sauce.

Preheat oven to 400°F. Line a sheet pan with parchment paper or a silicone baking sheet. Brush or drizzle ½ teaspoon olive oil over each naan and lightly sprinkle on some salt, about ⅛ teaspoon per naan. Place the prepared naan on lined sheet pan.

In a skillet over medium heat, cook the bacon until crisp. Remove to a paper-towel-lined plate and dab off the excess grease. Crumble or chop and set aside. Alternatively, use pre-cooked bacon.

Evenly top the naan with cheese and chicken. Bake for 6 minutes. Let cool about 3–4 minutes then slice into pieces before adding toppings.

While it’s baking, prepare the toppings—slice lettuce, halve or quarter tomatoes, thinly slice avocado. Top each flatbread with about 1 cup shredded iceberg lettuce and divide the other toppings tomato, avocado, and crumbled bacon evenly among the 2 flatbreads.

Drizzle the dressing on the flatbreads. There will be quite a bit of dressing left over.