Add bbq sauce, vinegar, hot sauce, paprika, garlic powder, onion powder, salt, and pepper to the Instant Pot insert. Whisk to combine. Add chicken and stir to coat.

Cook for 10 minutes on High pressure. Let pressure naturally release for 5 minutes before manually releasing any remaining pressure.

Remove chicken to a cutting board and shred with two forks. Return to the sauce and cook on Sauté until thickened, about 2 to 3 minutes, stirring occasionally.

Add bbq sauce, vinegar, hot sauce, paprika, garlic powder, onion powder, salt, and pepper to the slow cooker insert. Whisk to combine. Add chicken and stir to coat.

Cover and cook on High for 2 to 3 hours (or on low for 4 to 5 hours).

Remove chicken to a cutting board and shred with two forks. Return to the sauce and stir to coat.

While the chicken is cooking, make the coleslaw. Add Greek yogurt, vinegar, lemon juice, honey, garlic powder, onion powder, salt, and pepper to a large bowl. Whisk to combine.

Add coleslaw mix and toss to coat evenly.

Top bottom halves of the buns with bbq chicken. Add coleslaw on top and finish with the top halves of the buns. Serve immediately.