In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.
Add in 2 1/2 cups of all-purpose flour and salt, stirring with a spoon until the dough comes together but is still sticky.
Using your hands, form the dough into a ball and work in the additional 1/2 cup of flour, kneading it on a floured surface for a few minutes.
Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface.
Using a rolling pin or your hands, form it into your desired shape and place on a baking sheet or pizza peel.
Cover with a towel and let sit in the warm place for 10 minutes.
Preheat oven to 375 degrees. If using a pizza stone, heat to 450 degrees.
Heat a large skillet over medium-low heat and add olive oil. Add in onions, garlic, and peppers with a pinch of salt and stir well. Cook until soft, about 5 minutes.
Toss in shredded chicken with green chiles, cumin, paprika, and chili powder. Stir to coat well and cook for another 5 minutes.
Spread a thin layer of enchilada sauce all over the pizza dough. Cover with a small sprinkle of cheese, then top with the chicken and pepper mixture. Add remaining cheese on top evenly.
Place in the oven and bake for 25 to 30 minutes, until cheese and crust are golden and bubbly.
Remove and let cool for 5 to 10 minutes, then top with lettuce, tomatoes, and avocado.
Serve with an extra drizzle of enchilada sauce and sour cream or greek yogurt for topping.
