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1
In medium bowl, combine onion, cucumbers, salt and lemon juice. Let stand at room temperature for 30 minutes.
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2
In small saucepan over medium high heat, combine 3/4 cup apple cider vinegar, sugar, allspice, cloves and peppercorns. Bring mixture to a boil and cook for 30 seconds. Remove from heat and cool to room temperature. Strain the liquid to remove the cloves and allspice then pour over the onions and cucumbers and refrigerate mixture for 30 minutes.
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3
Meanwhile, place chicken in large pot or Dutch oven. Fill with water to completely cover chicken. Place on stove over medium-high heat and bring to a slow boil. Cover and cook for 15 - 20 minutes or until chicken is completely cooked.
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4
While chicken is cooking, prepare barbeque sauce by warming olive oil in large saucepan over medium-high heat. Add garlic and saute for 30 seconds; add remaining vinegar, hoisin sauce, chili powder and soy sauce. Cook for 3 minutes or until thickened, remove from heat and add sesame oil and stir well to combine.
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5
When chicken is cooked, remove from water and allow to cool. Using two forks, shred chicken to as thin slices as possible, then add to hoisin barbeque sauce pan, tossing well to coat.
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6
Split rolls in half across the middle to resemble small sandwich buns. Fill each bun with about 2 tablespoons of the chicken and top with pickled slaw.
