BBQ Chicken Burgers

In a medium bowl, combine the chicken thigh and the remaining BBQ sauce. Toss to coat. Set aside.

In a large bowl, combine the remaining garlic aioli with the white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper and mix well. Add the shredded cabbage mix and carrot to the dressing and toss to coat. Heat a large frying pan over a high heat. Add the corn kernels and cook, tossing, for 4-5 minutes or until charred. Transfer the corn to the slaw mixture and toss to coat. Set aside.

Return the large frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken thigh and cook, turning occasionally, for 10-14 minutes, or until browned and cooked through.

While the chicken is cooking, bake the bake-at-home burger buns directly on the wire racks for 3 minutes, or until heated through.