1. Preheat your grill or stovetop grill pan over medium-high heat. While it heats, pat dry the chicken breasts and rub them with olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Grill the chicken for about 6-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F. You’ll know it’s ready when the juices run clear and the chicken has those beautiful grill marks.
3. Remove the chicken from the grill and let it rest on a cutting board for 5 minutes. This step is crucial—it helps keep the juices locked in and makes the chicken easier to chop.
4. While the chicken rests, prepare the Alabama BBQ sauce by whisking together mayonnaise, apple cider vinegar, horseradish, Dijon mustard, honey, smoked paprika, cayenne pepper, salt, and black pepper in a small bowl. Taste and adjust seasoning if needed.
5. Chop the rested chicken into bite-sized pieces or shred it slightly with two forks, depending on your preference. Then, toss the chicken gently with about half of the Alabama BBQ sauce to coat evenly.
6. Lightly toast the sandwich buns on the grill or in a toaster for a warm, crisp bite that contrasts beautifully with the creamy chicken filling.
7. Assemble the sandwiches by spreading a generous layer of the remaining BBQ sauce on the bottom bun. Add a handful of shredded lettuce or coleslaw mix, then pile on the chopped chicken. Top with tomato slices and pickles, if using, then crown with the top bun.
8. Serve immediately, with extra BBQ sauce on the side for dipping or drizzling.

I fondly recall how Mama Lou would always remind me to “taste as you go.” It’s a mantra that’s served me well, especially with sauces like this—don’t be shy about tweaking the vinegar or horseradish to suit your own family’s tastes.