2. For Chicken: Heat oven to 375 degrees, combine salt, pepper, onion powder, garlic powder, and paprika in a bowl and mix well. Season chicken with spices. Place chicken on a grill and grill 6 to 8 minutes until desired grill marks are reached, turning occasionally. Place chicken in oven on 375 degrees for about 10 minutes or fork tender. Let stand for 5 minutes. Shred chicken with 2 forks and add ¼ cup of barbecue sauce.
3. Barbecue sauce: Heat canola oil in a medium saucepan over medium heat. Add onion and cook for 5 minutes or until tender, stirring occasionally. Stir in brown sugar, chili, garlic powder and mustard. Cook for about 5 minutes. Stir in ketchup and vinegar and bring to a boil. Reduce heat, and simmer for 5 minutes or until sauce slightly thickens, stir occasionally.
4. For Cole Slaw: Whisk together ingredients and set in refrigerator to chill. In a large bowl, toss together cabbages, carrots and onions. Pour in slaw dressing and mix well. Serve immediately or refrigerate until ready to serve.
Toss the meat in barbecue sauce and place on a bun. Top with coleslaw and place the other bun on top.