In a large bowl combine cabbage and carrots, set aside.
In a medium-sized bowl combine yogurt, mayonnaise, vinegar, honey, and paprika. Add as much dressing as desired to the cabbage mixture, toss to combine and season with pepper and salt as desired. Refrigerate until ready to serve.
Preheat grill to medium-high heat.
In a medium-sized bowl, combine cumin, paprika, brown sugar, chili powder, garlic powder, and onion powder.
Pound chicken to even thickness, ¾-inch thick pieces.
Season both sides chicken with 1 teaspoon of seasoning mix.
Clean and oil the grill grates. Add chicken, cover, and grill 4 minutes.
Turn over and cook for another 3 minutes covered or until a themometer registers 160°F.
Let chicken rest for 5 minutes and then shred into small pieces with 2 forks.
Combine shredded chicken with the desired amount of barbecue sauce. Toast buns on the grill over low heat.
Add pulled chicken to each bun and top with coleslaw.