Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine.
Meanwhile, toast the rolls in a skillet with a little butter until golden brown.
Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve.
Put the slaw in a medium heatproof bowl.
Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator.