Cut the onion in half and then cut each half into thin slices.

In a small bowl whisk together the vinegar, honey, water and salt and then add in the red onion slices. Press down on the onion slices so that they are all submerged in the liquid. Set aside to rest for a minimum of 30 minutes (but the longer the better)

Add the shredded chicken and bbq sauce to a bowl and stir until the chicken is well coated.

Place the shredded cabbage in a bowl. In a small bowl whisk together the mayonnaise, mustard, apple cider vinegar and honey. Pour the dressing over the cabbage and toss until well coated.

Preheat the oven to 375 degrees fahrenheit

Cut the hawaiian rolls in half horizontally ensuring the top half and bottom half stay together as two slabs. Place the bottom half of the Hawaiian rolls on a greased baking sheet.

Cover the bottom half of the hawaiian rolls in slices of the pepper jack cheese and then add the bbq shredded chicken on top ensuring its spread out in an even layer. Place the top half of the buns on the bbq chicken.

In a bowl stir together the melted butter, garlic powder and italian seasoning and then very generously brush the top of the buns with the melted butter.

Cover the buns with tin foil and transfer to the oven to bake for 20 minutes, then remove the tin foil and allow to bake for an additional 5 minutes until the top of the buns is golden in colour.