Heat gas or charcoal grill. Remove 1/4 cup of the chili sauce; set remainder aside. Brush chicken with 1/4 cup of the chili sauce; marinate at room temperature 5 minutes. Place chicken on gas grill over hot heat or on charcoal grill 4 to 6 inches from hot coals. Cook 6 to 8 minutes or until chicken is fork-tender and juices run clear, turning once.
Cool chicken; pull into shreds and place in medium bowl. Add remaining chili sauce; mix well.
Heat oven to 350°F. Lightly spray large cookie sheet with cooking spray or grease with shortening. Separate dough into 8 biscuits. Arrange biscuit dough on sprayed cookie sheet in a large circle with biscuits overlapping and going towards the center. Press dough to form 1/4-inch thick crust.
Spread fajita sauce over crust. Top with shredded chicken, tomato slices, green chilies, and mozzarella cheese and cilantro.
Bake 18 to 22 minutes or until cheese in center is melted.