Preheat grill to medium-high (or direct heat if using charcoal).
Drizzle chicken with olive oil and season with salt, pepper, and onion powder.
Preparing the Slaw: In a large bowl, combine shredded cabbage, carrot, red onion, olive oil, vinegar, honey, and sugar.
Stir well to combine.
Slaw is best if it can rest in the fridge for at least 30 minutes, but is fine to use right away also.
Slaw will keep in the fridge for 2-3 days, but lose some of its great crunch after a day or so.