For the coleslaw, finely chop the cabbage and onion on a cutting board using a sharp knife, and grate the carrot using the coarse side of a grater.
Place all the ingredients in a large bowl along with the sauerkraut, mayonnaise, mustard, brown sugar, white vinegar, salt, and freshly ground black pepper. Mix well until combined.
On another cutting board, cut the chicken thigh fillets into strips using a sharp knife.
In a bowl, combine all the dry rub ingredients: sweet paprika, smoked paprika, onion powder, garlic powder, ground ginger, brown sugar, and salt. Mix well.
Heat a non-stick pan over high heat and add the olive oil.
Sauté the chicken strips for 4–5 minutes until nicely browned and cooked through. Once ready, sprinkle the dry rub over the chicken and continue cooking for another 1–2 minutes, allowing the spices to coat and glaze the chicken. Remove from the pan.
Assemble the hot dogs by adding coleslaw, the chicken strips, and finishing with sliced pickles.
