How to Make It
Mix together chicken, adobo sauce, paprika, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a large bowl using your hands. Shape into 4 (3/4-inch-thick) patties. Arrange patties between 2 sheets of wax paper on a baking sheet; freeze 15 minutes.
Meanwhile, stir together coleslaw mix, mayonnaise, vinegar, sugar, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a bowl until thoroughly combined.
Heat a grill pan over medium-high; generously coat with cooking spray. Add patties to pan; cook until a thermometer inserted in thickest portion of patties registers 165°F, about 5 minutes per side. Transfer to a plate; immediately brush tops evenly with 2 tablespoons of the barbecue sauce.
Spread cut sides of bottom bun halves evenly with mustard; top with patties, slaw, pickles, and remaining 2 tablespoons barbecue sauce. Replace top bun halves.