Sticky barbecue chicken sandwich with pepper jack, slaw and pickles

Mix bagged coleslaw with mayo, a little apple cider vinegar, salt, pepper and celery seed.

Rub the chicken thighs with a little oil and season both sides with salt, pepper and smoked paprika.

Cook the chicken in a little oil, three to four minutes a side until mostly done; the first side took about three and a half minutes, the second about two and a half. Remove.

Pour off the excess oil, cook garlic in the same pan until fragrant, 30 to 45 seconds.

Add barbecue sauce, soy sauce, a little apple cider vinegar, honey and red pepper flakes; mix and cook a good minute until glossy and shiny.

Return the chicken with its juices, turn it through the sauce, and cook two minutes in the pan.

Top each thigh with half a slice of pepper jack; melt under a lid if wanted.

Spread mayo on the cut sides of the brioche buns and toast them in the pan.

Build: more mayo, slaw, two pieces of chicken, sliced dill pickles.