• Combine all the marinade ingredients in a bowl and add the chicken. Refrigerate overnight.
• Preheat the oven to 400F.
• Heat a cast iron skillet (or non-stick skillet) over medium heat and cook the chicken 5-7 minutes per side for thighs, 8-10 minutes for breasts, until browned and cooked through. Internal temperature should be 165F when done. 
• Remove from heat, let cool and chop into bite sized pieces.
• While the chicken is cooling, pour the coconut milk, salt and curry paste into a sauce pan and heat to boiling to make the Thai yellow curry sauce. Simmer for 5 minutes, remove from heat and set aside.
• Add the diced sweet potato to the skillet and cook on medium until lightly browned and caramelized, about 7 minutes.
• Place the flatbread on a baking sheet. Spread a layer sauce (about 2 heaping tablespoons) over each flatbread.
• Add the sliced chicken, sweet potato, red peppers, sliced onions and cashews.
• Slice the mozzarella into thin slices and place 2-3 slices on each flatbread. Drizzle each flatbread with about 1 tablespoon of the sauce.
• Bake the flatbread for 15 minutes, or until cheese is melted, bubbly, and starting to lightly brown.
• Remove from oven and let cool for 5-10 minutes before slicing. Cut it using a pizza cutter and garnish with fresh cilantro. Serve with extra sauce for dipping if desired.

Yellow Curry Sauce:

• While the chicken is cooling, pour the coconut milk, salt and curry paste into a sauce pan and heat to boiling to make the Thai yellow curry sauce. Simmer for 5 minutes, remove from heat and set aside.