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If you're looking for a refreshing and lighter alternative to traditional coleslaw, this no-mayo coleslaw recipe adds a bright, tangy twist with white vinegar, maple syrup, lime juice, and a hint of heat from jalapeño. I love how the olive oil replaces mayonnaise, making it both healthier and incredibly fresh-tasting. Adding green onions and optional cilantro really layers in herbal notes that complement the smoky, spicy chicken. The chicken seasoning blend is balanced beautifully — smoky paprika and chili powder provide depth, while cumin and cayenne add warmth and complexity. The brown sugar not only gives a touch of sweetness but also helps develop a caramelized crust when cooking. I usually coat my chicken breasts evenly with these spices and grill or pan-sear them for a juicy, tender outcome. One personal tip is to prepare the coleslaw in advance and let it chill for at least an hour. This resting time allows the flavors to marry perfectly, and it tastes even better the next day as a make-ahead lunch option. For meal prep lovers, storing the chicken and coleslaw separately until ready to eat helps keep the slaw crisp. This recipe’s simplicity and bold flavor profile make it ideal for busy weeknights or packed lunchboxes. Plus, topping the coleslaw and chicken with your favorite BBQ sauce—as suggested—is a game changer, adding extra zest and making it feel like a complete meal. Whether you’re new to meal prepping or seeking fresh lunch ideas, this dish is a great crowd-pleaser that's nutritious and satisfying without extra mayo or heavy dressings.