Step 1: Cook the BBQ Chicken

1. Slow Cooker Method: Place chicken breasts in a slow cooker. Add barbecue sauce, smoked paprika, garlic powder, onion powder, salt, black pepper, apple cider vinegar, and honey. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until tender.
2. Grill Method: Season chicken with spices. Grill over medium heat for 5-7 minutes per side or until cooked through (internal temp 165°F). Brush with barbecue sauce during the last few minutes of grilling.
3. Shred the Chicken: Once cooked, shred the chicken using two forks and mix with additional barbecue sauce for a rich, juicy texture.

Step 2: Make the Coleslaw

1. In a bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, honey, salt, and black pepper.
2. Mix well and refrigerate until ready to use.

Step 3: Toast the Buns

1. Heat a pan or grill over medium heat. Spread butter on the inside of each bun and toast for 1-2 minutes until golden brown.

Step 4: Assemble the Sandwich

1. Place a slice of cheese on the bottom half of each toasted bun.
2. Pile on the shredded BBQ chicken, followed by a generous scoop of coleslaw.
3. Add optional toppings like pickles or crispy onions.
4. Top with the other half of the bun and serve immediately!