Make the BBQ sauce: In a food processor, blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper until smooth. Set aside.

Prepare the jackfruit by shredding the pieces with your hands, discarding any harder pieces of the core. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and salt and cook, stirring occasionally, until soft, 8 to 10 minutes, turning down the heat as necessary. Next, add the shredded jackfruit and cook 5 minutes, stirring occasionally. If necessary, add a splash of water to keep it from sticking to the pan. Stir in the 1/2 cup water and half the BBQ sauce. Turn the heat to low, cover, and simmer for 20 minutes. Remove the cover and stir in half of the remaining BBQ sauce, reserving the rest for serving.

Make the slaw: In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper.

Serve the sliders on the buns with the jackfruit, the remaining BBQ sauce, the slaw, and desired fixings.