Prepare the Fire Roasted Tomato Sauce: Begin by organizing all the ingredients for the sauce. Place the fire-roasted tomatoes, garlic, cilantro, salt, and black pepper into a food processor. Blend the mixture until smooth and well-combined. Set aside for later use.

Season and Grill the Chicken: In a bowl, coat the chicken breasts with a drizzle of olive or avocado oil. Add a generous pinch of salt and pepper, then season with cumin and paprika. Toss to evenly coat the chicken. Heat a grill pan or cast-iron skillet over medium-high heat and add about 2 tablespoons of oil. Grill the chicken for approximately 4 minutes per side, or until golden-brown and fully cooked. Once done, remove the chicken from the pan and let it rest briefly before slicing it into thin strips.

Cook the Peppers and Onions: Increase the heat to high under the same pan. Add more oil if necessary, then toss in the red and yellow bell peppers and the sliced onions. Let the vegetables sit undisturbed for a couple of minutes to form a slight char. Afterward, toss them to achieve an even char on both sides, cooking until they are crisp-tender. Remove from the pan and set aside.

Prepare the Pizza Crusts: Preheat the oven to 425°F (or follow the instructions on the pizza crust package). Line one or two baking sheets with foil. Brush the par-baked pizza crusts lightly with oil and place them on the prepared baking sheets.

Assemble the Pizza: Spread a layer of the fire-roasted tomato sauce onto each pizza crust. Add a small amount of cheese, followed by a portion of the grilled chicken and the caramelized peppers and onions. Top with additional cheese and bake in the preheated oven for 10-15 minutes, or according to the recommended baking time for your crust. Bake until the crust is golden and the cheese has melted and bubbled.