Wash and dry all produce. Trim, then thinly slice scallions, separating greens and whites. Halve, core, and thinly slice apples.

In a medium bowl, toss together scallion greens, apples, carrots, 2 TBSP vinegar (save the rest for step 4), a large drizzle of olive oil, 2 tsp sugar, and a large pinch of salt. Set aside to marinate.

Tear chicken into smaller, bitesized pieces. Heat a large drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add chicken, scallion whites, 1/2 tsp chipotle powder (we’ll use the rest later), and a large pinch of salt. Toss to combine. Cook until chicken is warmed and starting to crisp at edges, 3-4 minutes.

Stir 1/2 cup water, remaining vinegar, adobo sauce, and stock concentrates into pan with chicken. Bring to a simmer and cook until sauce is thick and coats meat, 1-2 minutes.

In a small bowl, stir together sour cream, a pinch of chipotle powder, 2 tsp water, and a pinch of salt. Taste and add more chipotle if you like it spicy. Split buns in half. TIP: Enjoy a toasty bun? Toast the split buns in a toaster or in a 425 degree oven for 3-4 minutes.

Spread chipotle crema on cut side of buns, then fill buns with chicken and a little bit of slaw. Serve with remaining slaw on the side.