In bowl whisk together your oil, cayenne pepper, brown sugar, chili powder, garlic powder and smoked paprika, set aside.
Place 4 chicken breasts in the bottom of a slow cooker, pour sauce over the top and cover and cook on low for 4-5 hours.
Remove lid and shred your chicken
Once shredded in small bowl whisk together your water and cornstarch and pour into shredded chicken and stir.
Cover and cook on high for about 15 minutes to thicken a little.
Meanwhile in large bowl mix together all your slaw ingredients.
Place shredded chicken on bun and top with slaw and pickles.