In a bowl, whisk together 2 tbs olive oil, 2 tsp smoked paprika, 1 tsp ground black pepper, 1 tsp garlic powder, 1.5 tsp kosher salt and 1 tbsp fresh lemon juice to form the marinade.

Add chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush grill pan with a little oil.

Remove chicken from marinade and let any excess drip off. Grill chicken thighs 5–6 minutes per side, until charred at the edges and internal temperature reaches 165°F (74°C). If using cheese, place slice on each thigh in the final minute and close grill lid to melt.

Transfer chicken to a cutting board and let rest 5 minutes, then slice into sandwich-sized pieces or keep whole to place in bun.

Smoky Pepper Sauce & Mayo

In a small bowl, combine 3 tbs mayonnaise, 1 tsp minced chipotle in adobo, 2 tbs finely chopped roasted red pepper, 1/2 tsp smoked paprika, 1 tsp apple cider vinegar and 1/2 tsp honey.

Whisk until smooth and taste; season with 1/4 tsp salt and 1/4 tsp black pepper. Adjust heat by adding more chipotle if desired. Refrigerate until assembly.

Cabbage Slaw

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup grated carrot.

Add 2 tsp rice vinegar, 1 tbsp mayonnaise, 1/2 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper. Toss thoroughly to coat and let sit 10 minutes so flavors meld. Taste and adjust seasoning.

Assembly & Garnish

Butter the cut sides of the Baker’s Field buns with the softened butter.

Toast buns on the grill or in a skillet cut-side down over medium heat until golden, about 1–2 minutes. Remove and set aside.

Spread about 1 tablespoon of the smoky pepper sauce on the bottom half of each bun.

Place grilled chicken (whole or sliced) on top of the sauce. Add 3 pickle slices per sandwich.

Top chicken with a generous handful (about 3/4 cup) of cabbage slaw per sandwich.

Spread a thin layer of plain mayo or remaining smoky sauce on the top bun if desired, then close the sandwich.

Serve immediately while chicken is warm and buns are toasty.