Dissolve the sugar and yeast in the warm water in a measuring cup, let rest for 8 minutes.
Meanwhile, heat up the grill to medium-high heat. Lightly spray grill with cooking spray. Place 3 Perdue Perfect Portion chicken breasts on the grill and cook for 3-4 minutes per side.
While chicken is cooking, combine the flour and salt in a medium sized bowl. Pour yeast mixture over flour mixture. Add the olive oil, mix well. Place the dough on a floured surface and knead for 2 minutes. You do NOT need to let this dough rise!
Take two long pieces of tin foil and lay overlapping each other to make a large square. Spray with cooking spray. Press or roll dough out into a large circle, about 1/2 inch thick. Spray the top of the dough with cooking spray. Holding each end of the foil, carefully place on the grill (with the foil on the bottom). Close grill lid. Cook for a couple minutes, until the bottom of the crust is how you like it. I like to rotate mine if I can because some spots in my grill get hotter than others.
While the crust is cooking, chop cooked chicken breasts into cubes. Mix with barbecue sauce.
When crust is lightly browned, carefully flip it over (I use two spatulas). Squirt a little barbecue sauce on the crust and spread with a spatula. Pour sauce covered chopped chicken and spread out evenly on the pizza.
Give it a nice sprinkle of cheese, then lay out the red onions. Add the cilantro and another little sprinkle of cheese. Close lid and let cook until cheese has melted and it's heated through.
Carefully pull foil off grill and place on flat surface. Slice up into pizza slices and enjoy!