Preheat the broiler on your oven to high and make sure there is an oven rack right below it.

Season the chicken thighs all over with salt and pepper and place them on a baking sheet.

Place the sheet directly under the broiler. Broil for 6 minutes. Flip the chicken and broil for 6 minutes more.

After 6 minutes, brush a layer of wing sauce onto the chicken. Broil for 1 minute. Flip and brush the other side, then broil for 1 minute more. You can repeat this one or two more times until the chicken is cooked through. The temperature should register 165 degrees F internally.

Place the chicken in the bowl of your electric mixer. You can also just shred this by hand or with forks, but wait until it cools somewhat.

Turn the mixer on medium-low speed. As the chicken is shredding, add in the paprika, garlic powder and ranch seasoning. Continue to mix until the spices are evenly distributed.

Add in ⅓ cup wing sauce and continue to mix. You can add more sauce than this if you'd like at this point! Stir in the chives.

Take the chicken and pile it on a brioche bun. Top with the pickle slaw. Serve!

Combine the cabbage, red onion and chopped pickles in a large bowl.

In a smaller bowl, whisk together the vinegar, honey, mayo, pickle juice, relish and olive oil with a big pinch of salt and pepper. Pour it over the cabbage mixture and toss well until everything is coated and combined.

Let sit for 15 minutes before tossing again and serving.