To make the slaw topping, combine shredded cabbage with jalapeños, apple cider vinegar, olive oil, honey and salt and refrigerate for at least an hour to meld flavors.

For the sauce, combine all ingredients except chicken and bring to a boil then reduce to a simmer for about 30-45 minutes until thick enough to coat the back of a spoon. Then stir in shredded chicken.

First, peel and shred the potatoes (I used a hand grater) and using cheesecloth or a paper towel, remove all the moisture. Then combine potatoes, onion, garlic, eggs, matzo meal and salt together in a bowl.

Heat oil in a large pan over medium high heat and add oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Place on paper towels to absorb any excess oil.

Then put together! Latke, chicken, slaw, more latke. Serve immediately!