Preheat oven to 400 degrees F.
Drizzle the chicken with olive oil and season with salt, pepper, 1/2 tsp granulated garlic, and 1/8 tsp chili powder.
Place the chicken in the oven and cook for 30 minutes or until fully cooked through.
Let the chicken cool a bit and then shred using two forks.
Place the shredded chicken in a bowl, add remaining seasoning if needed and set aside.
To make the BBQ sauce stir the ketchup, orange juice and zest, fresh minced garlic cloves, Worcestershire sauce, apple cider vinegar, brown sugar, honey, chicken stock, and salt to taste in a medium saucepan over medium-high heat and cook for 20 minutes or until the BBQ sauce thickens.
Place the shredded chicken in the saucepan along with the BBQ sauce, cover with a lid and simmer for 15 minutes.
Serve on potato slider buns and top with coleslaw if desired.
