Let the chicken marinade for at least 4 hours (and up to 24 hours).
Fire up your grill for direct and indirect cooking.
Shake off any excess marinade from the chicken and place over direct heat. Sear for a few minutes, then rotate 90 degrees and cook another 2 minutes or until you get those perfect grill marks. Flip and cook another 2 minutes. Remove to indirect heat and cook until done.
Lightly toast the buns on the grill.
Assemble the sandwiches by topping buns with chicken and slaw.