3garlic cloves, coarsely chopped3 tspsweet paprika1½lemons, finely grated rind and juice only40 mlolive oil8skinless chicken thigh fillets (about 120gm each)4large fluffy white rolls, split and buttered1baby cos, leaves separatedColeslaw1small Spanish onion, thinly sliced1garlic clove, finely chopped1lemon, juice and finely grated rind only120 gmeach red and white cabbage1large carrot50 gmsour cream50 mlolive oil20 mlwhite wine vinegar1green onion, thinly sliced
Combine garlic, paprika, lemon rind and juice and half the olive oil in a small bowl and season to taste. Slash skin-side of chicken thighs with a small knife several times. Rub paprika mixture into chicken and set aside.
Meanwhile, for coleslaw, combine onion, garlic, lemon rind and juice in a bowl and set aside. Thinly slice cabbage and shred carrot on a mandolin and set aside. Add sour cream, olive oil and vinegar to onion mixture, mixing well to combine. Add cabbage, carrot and green onion, season to taste and toss to coat.
Heat remaining olive oil in a large frying pan over medium-high heat. Add chicken thighs and cook, turning occasionally, until browned and cooked through (7-8 minutes).
To serve, stuff rolls with chicken thighs, coleslaw and lettuce and serve immediately.