Prepare the Dough: In a mixing bowl, dissolve 1 teaspoon of yeast in 3/4 cup warm water. Stir until fully combined, then add 2 cups of flour and 1 teaspoon salt. Mix with a spoon until a rough dough forms. Transfer to a floured surface and knead until a smooth, elastic ball develops. If sticky, add a little more flour. Cover with the mixing bowl and let rise for 1-2 hours (or at least 30 minutes if short on time).

Make the Garlic-Oil Sauce: Mince 2 garlic cloves finely. In a small bowl, combine them with 2 tablespoons olive oil and a pinch of salt. Use the back of a spoon to mash the garlic into the oil, allowing the flavors to infuse.

Cook the Chicken: Cut the chicken breast into bite-sized pieces and toss with the chile powder, chipotle powder (if using), salt, and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sauté the chicken until fully cooked. Set aside.

Shape the Dough: Divide the dough into quarters. Each quarter makes a super-thin 10-inch crust. Roll out one portion with a rolling pin, let it rest for a couple of minutes, then roll it again to the desired thinness. Rolling on parchment paper helps prevent sticking and allows for easy transfer to the oven.

Assemble and Bake: Preheat the oven to 400°F. Bake the rolled-out dough alone for 1-2 minutes. Remove from the oven, then spread a thin layer of garlic-oil sauce over the crust. Add the cooked chicken, mozzarella cheese cubes, and pickled jalapeños. Return to the oven and bake for 8-10 minutes or until the edges are golden brown.

Serve and Garnish: Enjoy immediately, garnished with chopped cilantro, crema, and extra pickled jalapeños if desired.