- Preheat the oven to 200°C. Combine the spice and 2 tbsp. olive oil in an oven dish, season with salt and pepper.
- Add the chicken fillets and coat. Spread them out evenly and place the two garlic cloves in between.
- Roast for 15-20 minutes until cooked, then remove the tray and rest for 10 minutes, lightly covered in foil. Once cooled, slice the breasts in half.
- Meanwhile, combine the red wine vinegar and 2 tbsp. olive oil in a bowl and whisk to combine. Season with salt and pepper. Add the slaw and toss to coat with the dressing.
- Squeeze the roasted garlic from its skin and mash it with a fork. Combine with the mayonnaise, a dash of lemon juice and season with salt and pepper.
- Preheat the grill and halve through the middle. Put on an tray, cut-side up, and cover the top buns with the cheese.
- Grill for 2-3 minutes until the cheese melts. Spread the bun bases with some garlic mayo. Divide the chicken and half of the coleslaw among the buns, top with a few red onion slices and sandwich with the cheese bun tops.
- Serve with the remaining coleslaw, garlic mayo and oven-baked chips if desired.
