Combine the water and yeast and let sit for about 5 minutes in a large mixing bowl (or bowl of your stand mixer with dough hook attached.)
Mix in the honey and oil. Add the flour and salt slowly and mix in as you go. With dough hook or large spatula mix together dough until well combined.
Once mixed, knead for 5 minutes by hand on a lightly floured surface or with your dough hook on low-medium speed.
Place dough in oiled bowl and cover and leave in warm spot for 20-30 minutes.
Once dough has doubled in size, preheat oven to 425 degrees.
Roll dough out onto 12 inch pizza pan that has been lightly greased.
Mix together the chicken,pineapple, hot sauce, apricot preserves, garlic powder, salt, paprika and chipolte sauce together. Spread evenly over dough.
Top with cheddar cheese and bake for 18-22 minutes until cheese melted and crust browned.
While the pizza is baking, mix together yogurt, adobe sauce and pineapple juice. Drizzle over pizza after it is baked, or serve on the side. Sprinkle with cilantro if desired.