In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.

While the pizza is rising, heat the broiler in your oven to high. Season the chicken thighs with the chipotle powder, garlic powder, salt and pepper. Place them on a baking sheet and stick it under the broiler. Broil for 7 minutes, then flip, broiling for 7 minutes more. In a small bowl, whisk together the honey, vinegar and 1 teaspoon of the adobo sauce. Brush it on the chicken thighs and broil for another minute. Flip the chicken and brush the remaining mixture on the other side, broiling for 1 more minute.

Remove the chicken and shred it once cooled.

Heat the oven to 425 degrees. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)

Brush the pizza dough edges with olive oil. Spread the marinara sauce on the dough and swirl in the remaining teaspoon of adobo sauce. Add half of the fontina on the sauce. Cover the fontina with the shredded chicken, green chiles, scallions, corn and crumbled goat cheese. Add the remaining fontina on top.

Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and top with the fresh cilantro. Slice and serve!