In a small bowl add the dried chickpeas, oil and curry powder. Mix to coat thoroughly. In a sauté pan toast the chickpeas for several minutes until crispy. Set aside and sprinkle with salt.
Place the flat bread on a baking sheet and pre-bake for 2 minutes. Remove from oven then divide and spread chutney over each flatbread (about 2 tablespoons per). Top with divided shredded chicken, cheese and red onion. Bake for 5 minutes at 375°F. Remove from oven and sprinkle chickpeas and cilantro on top. Serve sliced and warm.