Pat chicken thighs dry and season lightly with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tablespoon vegetable oil in a large sauté pan or Dutch oven over medium-high heat until shimmering. Sear the thighs 2–3 minutes per side until golden (they do not need to be cooked through).

Braised with jerk seasoning

Reduce heat to medium. Add 3 tablespoons jerk seasoning and 1 tablespoon brown sugar to the pan and toss with the chicken for about 1 minute to bloom the spices. Add 1 cup chicken stock (or water) and 1 tablespoon fresh lime juice. Bring to a simmer, cover, and cook gently 15–18 minutes, until chicken registers 165°F (74°C) and is very tender.

Shred and finish

Transfer the chicken to a cutting board or bowl and shred with two forks or chop finely. Return shredded chicken to the pan with the braising liquid. Simmer uncovered 3–5 minutes to reduce and coat the meat; the sauce should cling to the chicken. Taste and adjust salt (add the remaining 1/4 tsp salt if needed) and pepper. If you want more heat, stir in optional hot sauce to taste. Keep warm.

Creamy Coleslaw

In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth.

Add shredded green cabbage (2 cups), red cabbage (1 cup) and carrot (1 cup) to the dressing. Toss thoroughly to coat. Taste and adjust seasoning—add more vinegar or honey if you prefer more tang or sweetness. Chill at least 15 minutes to let flavors meld (can be made up to 4 hours ahead).

Bun and Assembly

Warm a skillet over medium heat. Butter the cut sides of the 4 pain au lait buns (about 1/2 tablespoon butter per bun). Toast buttered sides in the skillet until golden brown, 1–2 minutes. Keep buns warm.

Portion the pulled jerk chicken: this recipe yields roughly 1 to 1 1/4 lb finished chicken — use approximately 1/4 lb (4 oz) per sandwich. For each sandwich, pile ~4 oz (about 1/2 cup) warmed pulled jerk chicken onto the bottom bun.

Top the chicken with a heaping 1/3 to 1/2 cup creamy coleslaw. Sprinkle 1 tablespoon sliced green onions over the slaw for freshness and mild onion bite. Close with the toasted top bun.

Serve immediately with lime wedges on the side for squeezing over the chicken, and extra hot sauce available for those who want more heat. Leftover chicken keeps refrigerated up to 3 days; coleslaw up to 2 days.