In a bowl, combine olive oil, smoked paprika, garlic powder, kosher salt, black pepper and apple cider vinegar. Rub mixture evenly over both sides of the chicken thighs and let rest 10 minutes at room temperature (or up to 30 minutes in the refrigerator).

Cook the chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a thin film of oil if using a skillet. Place the thighs in the pan, leaving space between pieces. Cook 4–5 minutes without moving until a golden crust forms, then flip and cook another 4–5 minutes, or until an instant-read thermometer inserted into the thickest part registers 160°F (71°C).

Glaze with barbecue sauce

Reduce heat to medium-low. Brush about 2 tablespoons of barbecue sauce onto each cooked side of the chicken and cook 1 minute per side to set the glaze and bring internal temperature to 165°F (74°C). If using a grill, move the chicken to indirect heat after glazing to avoid flare-ups.

Rest and slice

Transfer the glazed chicken to a cutting board and let rest 5 minutes. Slice or chop into pieces suitable for sandwiches or serving on a plate.

Assembly & Serving

Toast the buns (optional): Split buns and toast cut sides in a hot dry skillet or under a broiler 30–60 seconds until lightly golden.

Build sandwiches or plates: Spread any remaining barbecue sauce on the buns, place a generous portion of sliced barbecue chicken on the bottom bun, top with about 1/4 cup coleslaw, some sliced pickles and a sprinkle of chopped cilantro or parsley. Cap with top bun.

Serve: Serve immediately with extra barbecue sauce on the side.