yet another submission for  faccc

Mmmm this is a lovely spicy meal with a hint of sweet

Chicken
2 tablespoons dark brown sugar
1 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chile powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 pounds boneless skinless chicken thighs ( I used breast meat in this batch since the thighs were still frozen)
cooking spray

sauce
2 teaspoon canola oil
1/2 cup finely chopped onions
1 tablespoon dark brown sugar (how come you taste so good)
1 teaspoon chile powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard powder
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar

1 preheat your grill to medium-high, (I did this on a stove top with a covered pan)
2 prepare chicken by combining first six ingredients and rub evenly over chicken
3 spray pan or grill and cook covered for 15 minutes, turning occasionally
4 let stand for 5 minutes before shredding, by hand or with two forks which ever you are comfortable

5 while chicken is cooking prepare sauce. Heat canola oil over medium heat in medium sauce pan, add onion and cook for 5 minutes stirring occasionally
6 stir in next 6 ingredients up to red pepper, and cook for 30 seconds
7 stir in ketchup and vinegar, bring to boil and reduce heat. simmer for 10 minutes stirring occasionally
8 stir in chicken and cook for two minutes

serve on toasted bulkie rolls