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1
To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil, salt and pepper to taste in a blender and blend until emulsified.
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2
Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined.
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3
Fold in the cilantro and season with salt and pepper to taste.
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4
Cover and refrigerate while you grill the chicken or for up to 1 hour.
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5
Heat your grill to high.
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6
Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
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7
Brush both sides of the breasts with the oil and season with salt.
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8
Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down.
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9
Grill until golden brown and slightly charred, 3 to 4 minutes.
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10
Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
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11
Remove the chicken from the grill and drizzle with the black pepper vinegar sauce.
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12
Tent loosely with foil and let rest for 5 minutes.
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13
Serve the slaw on the side.
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14
BLACK PEPPER VINEGAR SAUCE:.
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15
Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth.
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16
The sauce can be made 1 day in advance, covered and refrigerated.
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17
Bring to room temperature before serving.
