In a large skillet, heat the olive oil over medium heat.

While the oil heats up, season the chicken breasts with garlic powder, onion powder, salt, and black pepper on both sides.

Once the oil is shimmering, add the seasoned chicken breasts to the skillet. Cook for about 5-7 minutes on one side until golden brown.

Flip the chicken and cook for an additional 5-7 minutes, until the internal temperature reaches 165°F (75°C).

Remove the chicken from the skillet and let it rest for a few minutes. Then shred it using two forks.

Return the shredded chicken to the skillet and pour in the BBQ sauce, stirring to coat the chicken evenly. Cook for another 2-3 minutes until heated through.

While the chicken is heating, mix the coleslaw mix with ranch dressing in a medium bowl until well combined.

Toast the hamburger buns in a toaster or on a skillet until golden brown.

To assemble the sandwiches, place a generous portion of the BBQ chicken on the bottom half of each bun.

Top with a scoop of the coleslaw mixture and a few slices of pickles.

If desired, sprinkle fresh cilantro or parsley on top before placing the bun lids on.

Serve the BBQ chicken sandwiches warm, and enjoy your quick and delicious meal!