Using your fingers or two forks, pull chicken from the bones, shredding it into medium strands.

Combine chicken and barbeque sauce in a medium saucepan. Cook over medium heat, stirring occasionally, for about 10 minutes, or until chicken is heated through.

Arrange 4 roll halves on a serving platter. Evenly distribute chicken among the rolls. Top with avocado slices, then the roll tops, and serve with Collard Greens.

Source: Quick & Kosher Meals in Minutes