1
In a large skillet over medium heat, bring all of the BBQ sauce ingredients to a simmer, stirring regularly, for 30 minutes, until flavorful. Blend with an immersion or standing blender until smooth.
2
Coat the chicken in half of the BBQ sauce.
3
Preheat an indoor smoker to 200°F. Place the chicken thighs in the smoker and smoke for 3-4 hours.
4
Alternately, preheat the oven to 225°F and roast the chicken in a roasting pan covered with aluminum foil for 3-4 hours or until the internal temperature reaches 165°F.
5
Transfer the chicken to a bowl along with any juices, and shred the chicken. Add the reserved BBQ sauce to moisten.
6
For the cheese sauce, melt the butter in a medium saucepan over medium heat and sweat the onion, garlic, cloves, bay leaf, and peppercorns until soft, but not colored. Season with salt, nutmeg, Aleppo and cayenne. Deglaze with the vinegar and cook until almost all of the liquid evaporates. Add the heavy cream and bring to a simmer. Turn the heat to low and whisk in both cheeses. Stir to prevent the cheese from burning on the bottom.
7
In a small bowl, whisk together the mayonnaise, mustard, apple cider vinegar, hot sauce, celery seed, 1 tablespoon sugar, and salt to taste.
8
Combine the cabbage and carrot in a large bowl. Sprinkle with the remaining 3 tablespoons sugar and 2 teaspoons salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. Transfer the vegetables to a salad spinner and spin dry. Return to the large bowl. Pour the mayo dressing over the vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
9
Divide the smoked chicken between potato buns and top with cheese sauce and pickles. Swerve with coleslaw on the side.