Add olive oil to a large skillet and thinly slice the zucchini (ideally a with a mandolin). Season with salt, pepper and red pepper flakes. Cook until zucchini has reduced inside and nicely browned, about 10 min. Remove from the pan and set aside.

Thinly slice yellow onion (also ideally with a mandolin) and add to same pan with olive oil. Season with salt and pepper. Cook for about 25 min, stirring often. I like to add a little drizzle of balsamic glaze at the end.

Preheat grill to 375 and coat chicken thighs with olive oil, salt and pepper. Grill for about 4-5 min per side. Remove and chop into cubes.

Add grated cheese, zucchini, onions, chicken and goat cheese to a large tortilla. Drizzle with balsamic glaze and top with second tortilla. Add to a skillet with a little butter. If you have a press, use it here and cook for about 4-5 min on medium heat or until cheese is melty and the tortilla is browned. Then flip and repeat on other side. Remove and cut into slices. Enjoy!