Season chicken with salt and pepper. Heat 1 tablespoon oil in a large saute pan over medium heat. Add chicken and sear until browned, about 4-5 minutes. Remove from heat and set aside.

In the same pan, heat another tablespoon of oil. Add red onion and saute until softened, about 3-4 minutes. Add garlic and saute for another 30 seconds. Add cumin, paprika, chopped chipotle, canned diced tomatoes, honey, and the chicken back to the pan. Bring to a simmer and continue to cook for 15-20 minutes or until chicken is fully cooked.

Meanwhile, make coleslaw. Whisk together mayonnaise, lime juice, and sugar until well combined. Season dressing with salt and pepper. Toss together green and red cabbage and chopped cilantro with dressing until well combined. Set aside.

Remove chicken and shred with 2 forks. Transfer the sauce into a blender and puree until smooth. Pour sauce over shredded chicken and season with salt and pepper.

Assemble sandwiches. Top the bottom of the brioche buns with shredded chicken followed by pickled jalapenos, coleslaw, and the remaining buns. Serve immediately.