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In a large bowl, combine barbecue sauce, orange juice, cumin, chili powder and 2 cloves garlic. Reserve ¼ cup for serving.
In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook for 8 minutes and flip, then pour ¾ of the sauce over chicken breasts and cook 8 minutes more until chicken is cooked through and sauce has reduced slightly. Transfer to a plate to let rest, then slice into cubes and let cool completely.
In a medium bowl, whisk together mayo, red wine vinegar, mustard and remaining garlic. In a large bowl, combine kale, cabbage and carrots. Pour dressing over the slaw ingredients and toss to combine. Season with salt and pepper.
Build bowls: Divide rice evenly between 4 bowls. Divide chicken, slaw, corn and pickles evenly between bowls. Garnish with with the remaining barbecue sauce and serve.