• Wash and dry produce. Pat chicken dry with paper towels. Halve lime. Thinly slice tomato into rounds.

• Halve and toast buns. While buns are toasting, combine chicken, BBQ sauce, and a pinch of salt and pepper in a medium microwave-safe bowl. Cover with plastic wrap; microwave until warmed through, 45-60 seconds (1-2 minutes for 4 servings).

• In a second medium bowl, combine cabbage, juice from lime, 1 tsp sugar, a large drizzle of olive oil, and a pinch of salt and pepper (juice from two limes and 2 tsp sugar for 4 servings). Toss to combine.

• In a small bowl, combine mayonnaise, half the smoked paprika (all for 4 servings), a drizzle of olive oil, and a pinch of salt.

• Spread smoked paprika mayo on cut sides of each top bun; fill buns with as much slaw and tomato as you like. Top with BBQ chicken and close sandwiches. Serve with any remaining slaw and tomato on the side.