Lightly pound chicken breasts between sheets of plastic wrap or wax paper until they are a consistent thickness.
Combine soy sauce, brown sugar, lime juice and zest, honey, red pepper flakes, chili-garlic sauce, garlic, and salt and stir together until well mixed.
Add chicken breasts and marinade to a large zip-top plastic bag and refrigerate at least 4 hours or overnight.
Preheat grill or grill pan over medium-low heat. Remove the chicken breasts from the marinade and grill until the chicken reaches an internal temperature of 160 degrees.
Optional: prepare a BBQ sauce by straining the marinade through a fine mesh sieve into a small saucepan. Bring to a rolling boil over high heat and cook until reduced to a thick, syrupy sauce. (Alternatively, you can double the marinade ingredients and set aside half to use for the sauce, prior to adding the chicken.)
Prepare coleslaw: mix together ingredients in a large bowl and toss to combine.
Cut each chicken breast in half cross-wise and serve on toasted Big Marty’s Rolls topped with coleslaw.
Recipe adapted from: www.lanascooking.com