Preheat oven to 375°F.

Using a large skillet, add chicken breasts, broth and enough water to cover chicken. Place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 10-12 minutes, or until chicken is fully cooked.

Transfer chicken to a cutting board and shred using 2 forks; set shredded chicken aside.

Place olive oil and onions in skillet and cook for 3-4 minutes, or until onions begin to soften. Add shredded chicken, barbecue sauce, cumin and paprika; stir and continue cooking for 2-3 more minutes.

Divide BBQ chicken mixture between 4 flatbreads. Sprinkle shredded cheddar and gouda on top.

Roll up each flatbread lengthwise. Slice each roll into 1” slices and place cut-side down on a parchment-lined baking sheet.

Bake at 375°F for 14-16 minutes, or until flatbreads are slightly golden in color.

Let cool for 5 minutes and then sprinkle pinwheels with fresh cilantro before serving.