In a bowl, combine the cabbage, green onion, parsley, carrot, mayonnaise, vinegar, honey, salt and pepper and toss well to combine. Cover and refrigerate for at least 30 minutes before tasting and adjust with salt, pepper, mayonnaise or vinegar, as desired.

In a bowl, combine the chicken, honey, coconut aminos, chipotle peppers, garlic, orange juice, lime juice, avocado oil, paprika, salt and pepper and toss well to coat. Cover and refrigerate for 1 to 6 hours.

Preheat your Traeger Grill to 475F.

Transfer the chicken to the lowest racks of your Traeger Grill, skin side-down at first, and cook until golden brown, around 30 minutes. Meanwhile, pour the reserved chicken marinade into a small sauce pan along with ¼ cup water. Place the saucepan onto a medium heat, bring the liquid to a simmer and cook, stirring occasionally, until it has reduced in volume by at least ¼. Set aside.

Flip the chicken and baste each piece with some of the glaze. Continue cooking the chicken, flipping occasionally and basting it once or twice more, until lightly charred all over and the thickest part of each piece reaches 185F, around 15 more minutes (if using chicken breast, cook until the thickest part reaches 160F).

Transfer the chicken to a serving platter, brush with a bit more of the glaze and serve with a side of steamed jasmine rice and coleslaw.