Set your Sous Vide to 65 degrees Celsius (149 degrees Fahrenheit).

Place the chickens in a vacuum bag along with BBQ sauce and the Fajita Spice Mix, vacuum it and place it in the water bath when it is hot.

Finely chop carrots and cabbage and mix it with sour cream, mayonnaise, honey, Dijon mustard, apple cider vinegar, crushed cumin and season with salt and pepper. Your coleslaw is now ready, and you can set it in the fridge until the chicken is ready.

When there are 15 minutes left on the chicken, preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) fan. Once hot, put the baguettes in the oven. Remove the chicken from the Sous Vide, place the chicken breasts and the remaining contents of the bag in a dish, and pull the chicken apart with two forks.

Take the baguettes out of the oven, the coleslaw out of the fridge, and then it's just a matter of building some delicious sandwiches.

Enjoy.