Preheat the oven to 220°C.

Rub the chicken with 2 tablespoons of sauce. Leave covered for 10 minutes. Heat ½ tablespoon of oil in a frying pan and fry the chicken with half the onion for 15-20 minutes on a very low heat. Turn regularly.

In the meantime, keep some paprika aside for the topping and divide the rest with the rest of the onion and garlic on a baking sheet. Drizzle with ½ tbsp oil and bake for ± 20 minutes in the middle of the oven until tender.

Pull the cooked chicken apart into strips with two forks. Return to the pan with the onion and cooking liquid, add another 1-2 tbsp barbecue sauce and season with salt, pepper and some lemon juice.

Remove the bell pepper mixture from the oven, squeeze the garlic clove from the skin and mash together with the bell pepper and onion. Season with salt and freshly ground pepper.

Bake the pizza bases for 3 minutes. Meanwhile, thinly slice the cabbage with a cheese slicer. Toss with ½ tbsp oil, freshly ground pepper and lemon juice to taste.

Remove the pizza bases from the oven and spread the sauce over them. Top with the pulled chicken, the rest of the bell pepper and sprinkle with the cheese. Bake the pizzas for 8-10 minutes in the preheated oven. Top with the coleslaw and serve with extra barbecue sauce.