Preheat the oven to 400 degrees F (200 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.

Add shredded chicken and onion to hot bacon grease in the pan. Cook and stir over medium heat until onion is tender. Stir in 1/3 cup barbeque sauce; remove from heat. Mix in crumbled bacon.

Roll pizza crust dough onto a greased cookie sheet. Press out to an even thickness, then cut in half. Divide chicken mixture between dough pieces, spreading over 1/2 of each dough piece to within 1/2 inch of the edge.

Drizzle remaining barbeque sauce over the filling. Sprinkle with cheese and cilantro. Fold uncovered portion of dough over the filling. Press the edges together with a fork to seal.