Cook the chicken: Season chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper. Cook in a skillet over medium-high heat 5 to 6 minutes per side until internal temperature reaches 165 degrees. Rest 5 minutes, then slice.
Preheat oven to 400 degrees.
Build the flatbreads: Spread pesto evenly across each flatbread. Layer mozzarella slices, then scatter cherry tomatoes across the top.
Bake: Place flatbreads on a baking sheet or directly on the oven rack. Bake 8 to 10 minutes until cheese is melted and edges are crisp.
Top and serve: Layer sliced chicken on the hot flatbreads. Add fresh basil leaves, drizzle with balsamic glaze, and sprinkle with flaky salt. Slice and serve immediately.
