Add a splash of olive oil to a saute pan over medium heat. Toss in the minced onions and saute until just barely wilted and translucent.
Pour in the red wine and increase the heat to high. As soon as it starts to boil rapidly, add the tomato sauce, honey, molasses, vinegar, worcestershire sauce, smoked paprika, red pepper flakes and minced garlic. Bring up to a simmer. Reduce to medium-low and simmer for about 15-20 minutes until thickened. To test, dip in a spoon and scrape the back with your finger. Taste test and adjust the seasonings. When a streak is left the sauce is thick enough.
Add the chicken and simmer for about 10-15 minutes until the chicken is cooked through. Remove and place in the fridge to cool briefly.
Once cool enough to handle, pull it apart with your fingers until it is shredded. Bring the sauce back up to a rapid simmer over medium heat. Add in the shredded chicken. Allow it to simmer for a few minutes, than reduce the heat to low and use when ready.
Meanwhile, fold the shredded cabbage with the yogurt, mayonnaise and dijon.
Serve the shredded chicken on a bun or roll. Top with the coleslaw. Sandwich together and serve.
