Preheat the oven to 400 degrees F (200 degrees C).
Combine the mozzarella cheese and cream cheese together in a bowl. Stir to incorporate. Microwave for a total of 90 seconds, stopping every 30 seconds to stir.
Beat the egg, then add it to the bowl, along with the almond flour and baking powder. Stir well. Knead the dough either by hand or in a food processor or stand mixer with the dough paddle, until the dough is uniform and all the ingredients have been well blended.
Roll out the dough as thick or thin as you like. Put it on a baking sheet lined with parchment paper. Poke the dough 5-6 times with a fork or knife so bubbles don't form in the dough.
Bake for 8 minutes, or until dough becomes slightly golden on top. Remove it from the oven.
Meanwhile, in a mix the chopped chicken thigh meat with Frank’s red hot sauce and butter in a pot over medium heat. Simmer for 5-10 minutes to heat through.
Mix the blue cheese and mayonnaise in a bowl until smooth.
Spread the blue cheese sauce evenly on the dough. Top with the chicken, onion and mozzarella cheese. Bake for 8 minutes, or until bubbly on top. Garnish with avocado and serve.