Preheat oven to 400 degrees.
For the chicken: Lightly salt and pepper each side of the chicken thighs. Then, place the chicken in a saute pan over medium heat with 1 tbsp of olive oil. Cook the chicken for about 5 minutes on each side with the lid on to steam and ensure doneness of chicken. I found cooking the chicken with the lid on makes the chicken come out more tender and easier to shred while locking in the flavor of the chicken.
Once the chicken is cooked through, place in a separate bowl and shred with two forks. Then toss in about 2 tbsp of BBQ sauce.
In the same pan you cooked your chicken, toss in the sliced onion, red wine vinegar and butter. Cook on low for about 5 to 10 minutes or until onions begin to caramelize. Remove from heat.
Line a baking sheet or pizza pan with parchment paper and roll out your dough into one 12" pie or two 6" pies.
Sauce up your pizza! Toss your mozzarella cheese on top and then spread the chicken and onions on top of the pizza. Sprinkle with cilantro if desired.
Bake pizza in preheated oven for about 13 minutes or until bottom of pizza is nice and golden.