Wash and dry the fresh produce. Halve the buns. Thinly slice the cucumber(s) into rounds. In a bowl, combine the crispy onions and up to half the spice blend, depending on how spicy you'd like the dish to be. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Cover with foil to keep warm.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pulled chicken (tearing the pieces apart before adding), barbecue sauce (carefully, as the liquid may splatter), as much of the remaining spice blend as you'd like, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper if desired. Cook, stirring frequently, 2 to 3 minutes, or until combined, the sauce is slightly thickened, and the chicken is heated through. Turn off the heat.

Meanwhile, in a bowl, combine the arugula, sliced cucumber(s), vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to combine. Assemble the sandwiches using the toasted buns, cooked chicken, goddess dressing, spiced crispy onions, and as much of the peppers as you'd like, depending on how spicy you'd like the dish to be. Serve the sandwiches with the salad on the side. Enjoy!