Heat a large non-stick skillet over medium-high heat. Add the olive oil, onions and a pinch of salt. Sauté until the onions begin to caramelize, 5 to 7 minutes.

Add the garlic and cook until fragrant, 1 minute. Stir in the BBQ Memphis Blend Seasoning and cook until the spices begin to toast, 1 to 2 minutes.

Stir in the chicken until well coated. Stir in the barbecue sauce and cook until heated through, about 5 minutes. Stir in the cheese, cover and set aside.

Heat a grill to medium-high heat. Slice the zucchini in half lengthwise and use a small spoon to remove the seeds to create boats with ¼”-thick walls.

Drizzle the zucchini lightly with olive oil and sprinkle with salt and a pinch of the L&B BBQ Memphis Blend Seasoning. Grill the zucchini until charred and just beginning to tenderize, 2 minutes per side.

In a medium bowl, combine the cabbage, vinegar, salt and sugar. Massage the ingredients together and let rest at room temperature while the zucchini grills.

Remove the zucchini from the grill and fill with the pulled chicken and sprinkle with additional cheese.

Place a sheet of aluminum foil on the grill over indirect heat and place the zucchini boats cut sides up on top of the foil. Cover the grill and cook for 7 to 10 minutes, until the zucchini is warmed though and the cheese is melted.

Garnish the zucchini with the cabbage, green onions and cilantro leaves. Serve immediately.