BBQ Pulled Chicken Burger | Juicy with Coleslaw

Finely slice or shred the white cabbage. Peel and coarsely grate the carrot. Mix both in a bowl with 1/2 tsp salt and knead vigorously with your hands for 1–2 minutes so that the cabbage becomes nice and soft.

Stir in mayonnaise, 1 tbsp apple cider vinegar, and a pinch of pepper. Cover the coleslaw and let it marinate in the refrigerator until serving.

Pat the boneless chicken thighs dry. In a small bowl, mix smoked paprika, garlic powder, cane sugar, 1/2 tsp salt, and 1/2 tsp pepper and rub the meat all over with the mixture.