Heat the oven to 200°C. Mix together the spices and set aside. Pound the chicken thighs until they're an even thickness then drizzle both sides with olive oil. Cover with the spice mixture and place on a baking tray. Cook in the oven for about 10 minutes, until cooked through, flipping halfway through cooking.
To Make the Potato Salad
Boil the potatoes until cooked, about 10 minutes. Drain and set aside. Blanch the chipotle chillies in boiling water for 10 minutes until softened. Remove the seeds and place in a small blender with the mayonnaise, lemon juice and a sprinkling of salt and pepper (or mix the paste with the other ingredients in a bowl). Blend until smooth then stir into the cooked potatoes.
To Make the Chimichurri Slaw
Put the red onion, garlic, red wine vinegar, lemon, parsley, coriander, oregano, chilli flakes and olive oil in a blender and pulse until smooth. Stir 2-3 tablespoons of chimichurri into the sliced red cabbage and reserve the rest of the chimichurri for serving.
Place a piece of chicken on each bread roll followed by some slaw with the potato salad and extra chimichurri on the side.