1. In a medium saucepan on the stove, over medium heat, whisk together all of the sauce ingredients, from the tomato sauce to the salt and pepper.
2. Allow the mixture to come to a gentle boil, then turn it to low and simmer for about 10 minutes to thicken up. Taste and adjust the seasonings as you see fit! Remember, just add a little at a time of whatever you think its missing.
3. Prepare the coleslaw. While the sauce is simmering, prepare the coleslaw by whisking together the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup and salt and pepper. Combine the dressing with the shredded cabbages and the carrots, and mix everything together. I sometimes taste and add a bit more salt if I think it needs it!
4. Once the pulled chicken sauce is ready, add it to the precooked, shredded chicken. I like to have the chicken warmed up at the same time as I’m adding the sauce. Stir everything together until the chicken is totally coated in the sauce.
5. Make the sandwich. On an open bun, smear a bit of extra mayonnaise on both sides, then add the coleslaw on one half, topping it with as much chicken as you think is appropriate. Place a couple of pickle slices on top, if you desire, then place the other half of the bun on top. 

The chicken coated in the sauce will keep, in an airtight container, in the fridge, for 2-3 days.  It can also be stored in the freezer for up to 2 months and thawed overnight in the fridge.