In a small bowl, dissolve the active dry yeast in warm water and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine bread flour, sugar, and salt.
Add the yeast mixture and 2 tablespoons olive oil to the flour mixture and stir until a dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, caramelize the onions: heat a tablespoon of olive oil in a skillet over medium heat, add sliced onions, and cook slowly for 15 minutes until golden and soft. Set aside.
Preheat the oven to 500°F (260°C). Lightly oil a 10×14 inch Detroit style pizza pan or a similar rectangular metal baking pan.
Punch down the risen dough and press it evenly into the prepared pan, pushing the dough to the edges to create a thick crust.
Spread the barbecue sauce evenly over the dough.
Distribute the shredded chicken evenly over the sauce.
Sprinkle the shredded mozzarella cheese generously over the chicken and sauce, making sure to cover the edges to create the crispy cheese crust.
Evenly spread the caramelized onions on top of the cheese.
Sprinkle smoked paprika over the pizza for added smoky flavor.
Bake the pizza in the preheated oven for 15-20 minutes until the cheese is bubbly and the edges are golden and crispy.
Remove the pizza from the oven and let it cool for 5 minutes.
Garnish with sliced green onions before slicing and serving.