In a large pot, warm olive oil over medium heat. Add chipotle peppers and garlic; sauté for 1-2 minutes.
Add orange juice, chicken broth, beer and cilantro and bring to a boil. Nestle the chicken breasts in the sauce, cover and reduce heat to medium-low. Simmer for 20 minutes or until chicken is cooked through.
Remove chicken from sauce and place on a baking sheet to cool. Shred chicken with your fingers or two forks.
Meanwhile, add mustard to sauce and whisk until smooth. Simmer until sauce reduces by half, about 30-45 minutes.
Add shredded chicken back to pot and toss with sauce. Top with additional fresh cilantro.
Make the coleslaw:
In a food processor, purée avocado and yogurt until smooth. Add maple syrup, rice vinegar, mustard, red onion, salt and a few grinds of black pepper; process until creamy. Add 1-2 tablespoons of water to thin out the dressing, if desired.
In a large bowl, combine the cabbage, carrot and green onions. Pour dressing over cabbage mixture and toss to combine. Let sit in the refrigerator so flavors can develop.
Assemble the sandwiches:
Split and toast buns. Top with shredded chicken and a spoon or two of the chicken sauce, coleslaw, and slices of avocado, if desired.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/chipotle-shredded-chicken-no-mayo-coleslaw-sandwiches/