COOK IT.
HOT SAUCE: Add hot sauce, both peppers, garlic, and honey to a sauce pot and bring to a simmer. Cook for about 15 minutes, or until a deep red color has been achieved, stirring often. Turn off heat and whisk in the butter. Keep warm until ready to serve.
COLESLAW: Add all the vegetables to a large bowl and season with kosher salt. Let sit for 1 hour to wilt the vegetables slightly. In a small bowl, combine the mayo, vinegar, lemon, pepper, celery seed and sugar, and stir well to make a dressing. Once the cabbage has wilted, add the dressing and mix well to combine. Store in the fridge until ready to use.
HOT CHICKEN SANDWICH: Set your Pit Boss grill to 450°F. Season the chicken liberally with the Pit Boss Nashville Hot Rub. Place the chicken on the grill and cook until seared and golden. Flip the chicken and cook until internal temp of 165°F. Remove the chicken from the grill. Toast your buns on the hot grill.
Dunk the chicken in the hot sauce to fully coat. Spread mayo on the top and bottom bun and place a piece of lettuce on the bottom bun. Place the sauced chicken on the sandwich, top with tomato, coleslaw, and blue cheese. Place the top of the bun on the sandwich and serve.