In a large bowl combine the onion, 2 tablespoons vinegar, and salt. Let stand 10 minutes then add the cabbage and oil. Toss to combine and refrigerate until ready to use.
In a small bowl combine the cucumber, dill, salt, and pepper. Refrigerate until ready to use.
To make the BBQ chicken combine the ketchup, brown sugar, red wine vinegar, Worcestershire sauce, mustard, paprika, garlic, and hot sauce in a small saucepan over medium heat. Cook for 5 minutes.
Remove from heat and add chicken. Toss to combine.
To serve divide the chicken between 4 buns and top with slaw and pickles.