This shortcut sandwich—another great use of coleslaw mix and rotisserie chicken—never gets old.
For the slaw, in a large bowl, whisk the mayo, yogurt, vinegar, sugar, mustard, celery seed, and granulated garlic; season with salt and pepper. Mix in the coleslaw mix and onion.
For the chicken, in a large skillet, heat the oil, two turns of the pan, over medium. Add the onion and garlic. Cook, stirring often, until softened, about 5 minutes. Add about 1/4 cup stock, the tomato sauce, vinegar, brown sugar, hot sauce, mustard, and Worcestershire. Let the sauce simmer at a low bubble, stirring occasionally. While the sauce simmers, pull the meat from the chicken. Mix the chicken into the sauce. (Add more stock if the sauce is too thick.) Stir until heated through, about 2 minutes.
Serve the chicken on the rolls. Top with some pickles and the slaw.