If you’re starting from raw chicken, cook it until it’s shreddable and keep about 2 cups shredded. You can use leftovers, too—this is a great way to use up roasted chicken or a simple boil-and-shred method.

In a bowl, mix the shredded chicken with BBQ sauce, smoked paprika, and a splash of apple cider vinegar. Taste and adjust with a pinch of salt or more pepper if you like a brighter zing.

Warm the mixture over medium heat for 3–5 minutes, until everything is heated through and the flavors mingle. If you want a quicker option, you can heat in a microwave-safe dish for 2–3 minutes, stirring once.

Meanwhile, toast the buns lightly in a dry skillet or toaster oven for extra texture. If you’re using coleslaw, keep it chilled and ready to pile on top.

Pile the warm BBQ shredded chicken onto the buns. Add a spoonful of coleslaw on top if you like a little crunch and creaminess. Cap with the second half of the bun and serve right away.

Optional: serve with a simple side like carrot sticks, cucumber slices, or a light pickle. A quick side salad works too—something bright to balance the richness.