In a pot over high heat with a little olive oil, add coarsely chopped onion, two crushed garlic cloves, finely chopped celery, brown sugar, and sauté until they soften.

Next, add balsamic barbecue sauce, barbecue sauce, and a little water. Stir and lower the heat.

Then add Worcestershire sauce, mustard, paprika, and chili. Mix well.

Place the chicken thighs in the pot, glazing them with the sauce. Cover the pot and bake at 170ºC for about 2 hours.

While the chicken is baking, prepare the salad.

Cut the green and red cabbage into very thin strips and grate the carrots using a coarse grater. Place them in a bowl and add mayonnaise, yogurt, brown sugar, mustard, and salt, mixing with your hands. Let it chill in the refrigerator for a bit.

Once the chicken is done, remove it from the pot to cool slightly.

Strain the remaining sauce through a sieve, removing as much fat as possible from the surface.

Remove the skin from the chicken. Shred the chicken with a fork and place it in a bowl.

Add the sauce, but only enough for the chicken to absorb.

Cut the buns in half, and if desired, grill them for a short time.

Assemble the burger by adding cheese, chicken, and salad.

Top it with the "lid" and serve.