Heat the olive oil in a large skillet over medium-high heat. Add the drained jackfruit and shred it into smaller pieces with a spatula. Cook until slightly browned, about 5 minutes.

Meanwhile, pulse the chickpeas and garlic in a food processor until finely chopped. Add the mixture to the skillet with the browned jackfruit. Stir in brown sugar and spices, cook for another 3 minutes.

Pour in the barbecue sauce and stir to combine. Reduce heat to low and simmer for 7 minutes, allowing flavors to meld.

Toast the buns if desired. Serve the jackfruit mixture on buns topped with coleslaw. Add any additional toppings as preferred.