Add all sauce ingredients to a small saucepan over medium heat. Heat, stirring occasionally, until the sauce bubbles and thickens. Remove from heat and let cool.

Preheat the oven to 475. Heat a baking stone or overturned cookie sheet in the oven as it preheats.

Roll or pat the dough into a large circle on a sheet of parchment dusted with cornmeal. Spread the dough with the peanut sauce, leaving a one inch perimeter around the edges. Sprinkle with the chicken and top with the cheese, shredded carrots, and green onions.

Bake 8-10 minutes, or until the crust is golden and the cheese is melted and bubbling. Remove from oven and sprinkle with chopped cilantro. Serve hot.