For the sauce: combine the vinegar, corn syrup and canola oil into a saucepan and heat over stove.

Once it comes the a boil, add the chili and garlic powder; stir until combined.

Remove from heat and place into a bowl; add hot sauce, honey and sriacha.

Place frozen chicken into a slow cooker and heat on high.

Pour HALF of the buffalo sauce mixture overtop of the chicken so it is marinated.

Cook for 3 hours.

Once done, remove chicken and shred it with a fork. It should be well-cooked and therefore easy to shred.

Place shredded chicken on hamburger buns. Pour additional buffalo sauce overtop and add arugula and goat cheese.

Enjoy!