Preheat oven to 375 degrees and line a cookie sheet with parchment paper. Moisten the paper with a drizzle of olive oil - spread lightly.
The cream cheese and mozzarella should be microwaved for 75 seconds on high, stirred, then microwaved again for 75 seconds on high until melted. Stir again to combine.
Add the eggs, Parmesan, coconut flour, chicharrones, spices, and baking powder to the bowl and combine. Stir well.
Spread evenly onto the parchment paper lined pan making a loosely configured rectangle. You may need to spread the batter with the back of a spoon that has been oiled.
Bake for 25-30 minutes until the top is lightly browned. Cool the pan for 15 minutes, remove the flatbread and let cool an additional 15 minutes on a cooling rack.
Combine all of the ingredients in a large bowl and mix well. Cover in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Chicken Bacon Ranch Assembly
Preheat oven to 450 degrees. Cook the flatbread on a pizza stone or baking pan.
Spread the ranch dip evenly over the flatbread (up to 1/2 inch from ends). Spread the Mozzarella evenly over the flatbread, followed by the chicken and chopped bacon pieces. The slivered onions on top should go last. Add any other topping before baking.
Bake for 15-20 minutes until cheese is bubbling and chicken has a slight baked look to its edges. Cut into 12 pieces and serve hot.
Note that the Ranch Dip recipe will make much more than is needed for the recipe. It is an excellent dip for buffalo wings or fresh vegetables. Make sure you have a cooling rack that is of good quality.