Ultimate BBQ Rotisserie Chicken Sandwich with Homemade Coleslaw

1. Season 2 whole chickens with A Toda Madre seasoning. 
2. Cook the seasoned chickens on a rotisserie for approximately 1½ hours, or until the thighs reach an internal temperature of 175°F. 
3. Once cooked, pull and shred the chicken. 
4. For the coleslaw, combine shredded green cabbage, shredded red cabbage, shredded carrots, mayonnaise, salt, and black pepper. (Note: Specific mixing instructions for coleslaw are not provided, assume standard mixing until creamy).
5. To build the ultimate BBQ sandwich, layer the juicy shredded rotisserie chicken, creamy homemade coleslaw, crunchy pickles, and spicy BBQ sauce.