Preheat oven to 400 degrees. In a large pot, bring the brown sugar, chicken stock concentrate, 2 1/2 tablespoons white wine vinegar, 2/3 cup water, and 1 teaspoon BBQ seasoning to a simmer. Add the chicken to the pot, cover, and let simmer for 15 minutes, turning chicken over once during cooking.

Meanwhile, thinly slice the scallion. Halve the brioche rolls.

In a medium bowl, combine the coleslaw mix, 2 tablespoons mayonnaise, 1/2 teaspoon white sugar, and 1/2 teaspoon white wine vinegar. Season with salt and pepper. Hint: if you like your coleslaw tangier, add a bit more vinegar.

Place the brioche rolls cut side up on a baking sheet and toast for 3-4 minutes, until golden brown.

When the chicken is cooked through (it will spring back when poked), remove from liquid and let cool slightly. Allow liquid to reduce by half, then remove from heat. Using two forks, shred the chicken, then return to the pot and toss to coat in the sauce. Add as much Tabasco sauce as you dare!

Assemble the sliders: spread the brioche buns with any remaining mayonnaise (if desired), then top with the shredded chicken, a bit of cabbage slaw, and the spring greens. Serve remaining slaw to the side and enjoy!