Preheat oven to 425°F. Rub chicken with 1 tablespoon Roasted Garlic Grapeseed Oil and season with Rancher Rub. Heat a 10-inch nonstick skillet over medium heat. Add chicken and cook for about 4 minutes on each side or until cooked through: 165°F. Transfer to a cutting board.
Shred or dice cooked chicken. Toss with Agave BBQ Sauce. Set aside.
Place 4 tortillas on sheet pans. Top each with 1/4 cup cheddar cheese. Spread in an even layer. Layer with bbq chicken, red onion, and pineapple. Top each with another 1/4 cup cheddar cheese and a top tortilla.
Brush tortillas with remaining 1 tablespoon Roasted Garlic Grapeseed Oil. Bake for 10-12 minutes or until tortillas are browned and crisp.
