2 lbs boneless, skinless chicken thighs
1 tbsp extra virgin olive oil
Dry Rub for Chicken

2 tsp paprika
1 tsp garlic powder
1 tsp ground cumin
1 tsp kosher salt
Root Beer BBQ Sauce

1 tbsp extra virgin olive oil
1/2 large yellow onion, diced
1 tsp chili powder
1/2 tsp garlic powder
1/8 tsp ground cayenne pepper (optional)
1/2 cup root beer
1 cup ketchup
2 tbsp fresh lemon juice
2 tbsp molasses
8 rolls or buns
coleslaw, optional

Heat grill to 400F or thereabouts.
Combine the ingredients for the rub.
Drizzle chicken with olive oil and generously season both sides with the rub. Chill until ready to grill.
Root Beer BBQ Sauce

Heat olive oil in a 3 quart saucepan over medium heat. Add diced onion and cook, stirring frequently, until soft and translucent.
Stir in chili powder, garlic powder and cayenne pepper.
Pour in root beer and stir to combine.Stir in ketchup, lemon juice and molasses.
Bring sauce to a boil over medium-high heat and then reduce heat to medium-low and simmer for 15 minutes or until sauce has thickened.
Place chicken on the prepared grill and grill over direct heat until cooked through, flipping once or twice. Keep the lid closed while grilling. Juices should run clear when done.
Let chicken cool for a few minutes and then shred the chicken. Add the pulled chicken the barbecue sauce and stir to combine.
Top toasted buns with chicken mixture and coleslaw if you like.