If you haven’t already, prepare your chicken. I boil the chicken, then shred it using my stand mixer. You can also cook it anyway you choose (boil, grill, microwave, sauté) and shred it with two forks. I personally find that boiling makes it easier to shred.
Once it’s cooked and shredded, place it in a skillet with about 1/4 c. bbq sauce. Heat until hot. Set aside.
If you haven’t already, prepare your bacon. Cook in a skillet over med heat until well-cooked. Cool on a paper-towel-lined plate. Crumble. Set aside.
Preheat oven to 400 F.
Make your dough. Divide dough in half. Reserve half for another use.
Roll remaining dough out to a rectangle, approximately 11X15. (I personally like to line a jelly roll pan with parchment, then roll my dough out in that prepared pan.)
Spread dough with about 1/4 c. bbq sauce.
Working in layers, top the sauce with the prepared chicken, cheddar-jack cheese, onions, and parsley. Top with bacon. Top with mozzarella.
Bake at 400 F for 10-12 minutes or until cheese is melted and beginning to brown.
Remove from oven and allow to sit 5 minutes before slicing.
Slice into sticks, and serve with additional BBQ sauce for dipping.