Cut the chicken into 1-inch cubes. Heat a large cast iron skillet over high heat until hot. Add 1 tablespoon of Avocado oil and turn down the heat to medium-high. Quickly cook the chicken for a total of about 4 minutes. Turn them every minute or so. Remove from the skillet and set aside for later.
In the same skillet turn the heat to high. When hot, add olive oil to coat the bottom of the pan and add your sliced onions. Stir well to coat the onions and turn the heat down to medium and cook for 10 minutes, stirring frequently as not to burn.
Add salt and turn the heat down to medium-low and continue cooking for about 20 more minutes, stirring occasionally, until the onions are soft and nicely browned.
While the onions are cooking, preheat the oven to its hottest setting – 550°F is preferred (or as hot as your oven will go) and place a pizza stone in the oven to preheat as well.
On a floured surface, flatten out the ball of dough. With a rolling pin, begin from the center and roll out in all directions until you have the desired thickness.
Remove the pizza stones from the oven and sprinkle with cornmeal. Add the rolled out dough to the stone.
Spoon on the Raspberry sauce to the rolled out dough and smear around leaving one inch of the outer crust free of sauce. Add the chicken, caramelized onions and goat cheese.
Baked in the oven for 15-20 minutes or until the crust and cheese are both a golden brown.
Add the cilantro, slice and serve.
Chicken can be a tricky meat to cook, especially when the pieces are small. Anytime you cook chicken too long, it becomes dry and tough.
Don’t crowd the chicken because you want to sear not steam them.
Choose the Vidalia onion or one that might be labeled “sweet” onion. These onions, in particular, are naturally sweet and their distinctive sugars come to the surface when cooked on a medium-low heat for a long period of time.