Preheat oven to 425° F. Spread peanut sauce evenly over flatbread.
Grate or crumble tempeh into a bowl. Add chili garlic sauce, maple syrup, and soy sauce and mix thoroughly.
Top flatbread with seasoned tempeh, sliced red onion, and pickled jalapeno slices and bake for 7 minutes, or until desired level of doneness.
While flatbread is baking, grate carrot, thinly slice basil, and roughly chop cilantro. Cut lime into wedges.
Top baked flatbread with fresh carrot, basil, and cilantro and serve with lime wedges.
