If preparing barbecue sauce, add all ingredients to a small sauce pan over medium-low heat. Stir to incorporate.
When sauce begins to simmer, cover and reduce heat to low.
Gently simmer for 20 minutes. Meanwhile, prepare the Apple Cider Vinaigrette.
Apple Cider Vinaigrette
Whisk apple cider vinegar, salt, and pepper together. Drizzle in extra-virgin olive oil while continuing to whisk. Set aside and prepare Cabbage Slaw.
Cabbage Slaw
In a medium bowl, combine cabbage, red bell pepper and sliced green onion.
Toss cabbage slaw with Apple Cider Vinaigrette. Set aside and prepare Pulled Chicken Sandwiches.
Pulled Chicken Sandwiches
Preheat oven to 400 degrees Fahrenheit.
In a medium non-stick skillet, stir shredded chicken with 1 1/2 cups of the Barbecue Sauce. Warm over medium-low heat just until heated through, about 3-5 minutes–stirring occasionally.
On a baking sheet or directly on the rack, heat ciabatta rolls in preheated oven for 5 minutes to warm only, keeping rolls soft.
Remove rolls from oven and brush roll tops with butter. Slice open horizontally.
Place warmed pulled barbecue chicken on ciabatta roll.
Top with dressed cabbage slaw. Serve immediately with additional warm barbecue sauce on the side.
Remaining barbecue sauce can be kept refrigerated for 1 week or frozen in an airtight container for 3 months.