Preheat grill to 450°F.
Add ketchup, honey, soy sauce, sesame oil, rice wine vinegar, garlic, and ginger to a food processor to make the Asian BBQ sauce.
- 1 cup Ketchup
- 1/2 cup Honey
- 1/2 cup Soy Sauce
- 2 tablespoons Sesame Oil
- 2 tablespoons Seasoned Rice Wine Vinegar
- 2 tablespoons Garlic (peeled)
- 1 tablespoon Ginger (peeled)
Process for 30 seconds until smooth. Transfer to a small stainless-steel pot.
Transfer Asian barbecue sauce to grill, and allow flavors to bloom by cooking for 10 minutes. Remove from grill, and reserve.
Place chicken thighs into a small mixing bowl. Season with a pinch of salt, pepper, and oil. Mix well.
Place onto the grill, and cook for 5-7 minutes on each side. Remove chicken thighs from grill, and place onto cutting board to rest.
Once fully rested, add cooked chicken thighs to a small mixing bowl, and shred apart.
Spread Asian barbecue sauce on the flatbreads and sprinkle chicken on top.