Wash and dry produce. Thinly slice pickle into rounds. Halve buns.

In a large bowl, combine vinegar and 1 tsp sugar. Add cabbage and toss to coat. Stir in sour cream and season with salt and pepper. Toss to combine. Set aside.

Place chicken in a separate large microwave-safe bowl; toss with Steak Spice. Cover bowl with plastic wrap. Microwave until warmed through, 2 minutes. If desired, toast buns until golden brown.

Spread buns with mayo, then fill with pickle, BBQ chicken, and slaw. Drizzle with hot sauce to taste.