Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Reserve 1 tsp vinegar (2 tsp for 4 servings) in a large bowl.

In a separate large bowl, combine coleslaw mix with mayonnaise, remaining vinegar, 1 tsp sugar (2 tsp for 4), salt, and pepper. Toss to combine, then refrigerate until ready to serve.

Pat chicken* dry with paper towels. Drizzle all over with oil; season all over with half the Fry Seasoning, half the curry powder, half the thyme, a pinch of sugar, salt, and pepper (all the Fry Seasoning, all the curry powder, and all the thyme for 4 servings).

Place chicken in oven-ready tray (for 4, divide chicken between two trays). Bake on top rack (be sure your oven has preheated!) until browned and cooked through, 15-20 minutes.

When chicken has 5 minutes remaining, to bowl with reserved vinegar, add one packet of mustard, 1 tsp sugar, 1 tsp water, a large drizzle of olive oil, and a big pinch of salt (two packets of mustard, 2 tsp sugar, and 2 tsp water for 4 servings). Whisk to combine. Add mixed greens and toss until thoroughly coated.

In a small bowl, combine jam and remaining mustard.

Halve buns crosswise and toast. Spread cut sides with as much fig mustard as you like.

Divide buns and salad between plates. Fill buns with chicken and as much slaw as you like. Close sandwiches and serve with any remaining slaw on the side.