To prepare the teriyaki chicken flatbreads, you'll need 2 ingredients: 14 cup of flour, 1 teaspoon of salt, and 2 tablespoons of vegetable oil. Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper. Heat the oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes. Remove from the heat and set aside to cool. In the bowl of an electric mixer, beat the egg whites on medium speed until stiff peaks form. Gradually add the flour mixture, beating after each addition until the mixture resembles coarse crumbs. Pour the dry ingredients into the wet ingredients and mix until they're just combined. Form the dough into 1 inch thick rounds and flatten them with your hands. Roll each ball of dough out until it's about 1/4-inch thick. Place the flattened dough rounds on the prepared pan and bake for 20 minutes or until golden brown. Serve warm.