Oil your grill and preheat to medium-high heat.

Salt and pepper your chicken breasts and grill until done. Approximately 3-4 minutes per side, depending on the size of the breasts. If you use a thermometer, grill until they reach an internal temperature of 450° to prevent them from drying out.

Once the chicken is done, pull from the grill and let it rest.

While the chicken is grilling, shape your dough into an oval or rectangular shape. Using your fingertips, coat both sides lightly with the oil, then season with salt and pepper. Place the prepared dough on a baking sheet.

Lower your grill heat to medium, carefully flip your dough onto the grill, close the lid, and allow it to cook 3-4 minutes. Take a peek. Lift with a spatula and check for grill marks and a crispy crust. If you have that, gently flip it over. If not, allow it to grill for another minute or two.

Once you've flipped the dough, close the lid and turn off the grill. Allow the residual heat to do the rest. In 2-3 minutes, it should be perfect!

Remove the bread/crust from the grill and smear it liberally with the Spinach and Artichoke Dip.

Slice the chicken and place in dip atop the crust. Season with salt and pepper.

Scatter the scallions over-top, drizzle with Sriracha, cut into portions, serve, and enjoy!