1: Combine relishes with chipotle sauce. Set aside. Meanwhile, heat grill to high. Grill breads on both sides until warm. Remove and top with relish mixture, chicken and cheese. Return to grill and cook over low heat until cheese is melted. Remove. Combine sour cream with ½ cup (125mL) hot pepper relish. Top flatbreads with red onion, avocado, hot pepper rings, and drizzle with sour cream. Garnish with cilantro if using.