For the top layer: Combine vinegar, Mayonnaise, and sugar in a bowl. Add Shredded Cabbage, Diced Pineapple and cranberries. Let the slaw macerate for thirty minutes.
For the middle layer: In a bowl combine the mesquite seasoning and the chicken and toss until the chicken is generously coated, let sit for five minutes. Grill Chicken on high to get it nice and charred, about two minutes on each side. In a 12 inch braising pan sauté Garlic in olive oil until golden brown about one minute. Add the Cider vinegar, Ketchup, Molasses, Brown Sugar and Chocolate, bring to a simmer. Add Chicken and let simmer for 20 minutes. Remove Chicken to a bowl and shred with a fork or knife, add 6 oz of the cooking liquid.