Simple BBQ Chicken Sandwiches

Whisk mayo, apple cider vinegar, honey or agave, and garlic powder in a small bowl until combined. Toss with shredded cabbage in a large mixing bowl until well incorporated and refrigerate 30–60 minutes.

Heat a large nonstick or cast-iron skillet over medium heat and lay chicken thighs in with about 2 inches between each piece. Cook about 5–6 minutes each side and remove from skillet when done. I always check the middle of each piece by carefully and barely splitting it open with a knife—if it’s pink or even pinkish, it needs more cooking.

After thighs have cooled, use your hands to tear into shreds, then toss in a bowl with barbecue sauce to coat. If you prefer to toast the buns, do so at this time.

Assemble the sandwichesby laying spinach leaves (if using) on the bottom half of the bun, followed about a 1/2 cup of barbecue chicken, then avocado, and finally the coleslaw and top half of the bun. Serve immediately and enjoy!