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1
Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
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2
Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated.
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3
Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed.
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4
If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven.
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5
Allow chicken to cool a few minutes and then pull apart into nice shreds.
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6
Toss chicken with BBQ sauce so that it is well coated but not overly wet.
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7
Keep warm in a warm saute pan until ready to use.
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8
Heat olive oil in large saute pan over medium-high heat.
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9
Stir in garlic with wooden spoon.
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10
After 30 seconds add spinach and turn off heat.
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11
Toss spinach in hot oil, when wilted completely season with salt.
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12
Set aside.
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13
Spread butter evenly over 1 side of each pita.
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14
In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken.
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15
Fold each flatbread over and continue grilling until golden brown on each side.
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16
Cut in half crosswise, transfer to platter and serve.
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17
Smoky BBQ Rub:.
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18
Combine all ingredients, using a whisk, wooden spoon or hands.
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19
Use hands to break up lumps of brown sugar.
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20
BBQ Sauce:.
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21
Heat oil in a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes.
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22
Add garlic and sweat 1 more minute.
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23
Add dry spices and BBQ rub; stir.
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24
Cook until spices become fragrant, about 1 minute more.
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25
Add remaining ingredients and simmer slowly for 20 minutes.
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26
Using an immersion blender, puree sauce until smooth.
