While oven preheats, coat the chicken with cooking oil spray and evenly rub it with barbecue seasoning. Place the seasoned chicken on a hot grill or skillet. Cook for 2 to 3 minutes until well-marked on both sides.

Transfer the chicken to a small baking dish. Pour in the stock and cover the pan with foil. Bake the chicken for 25 to 30 minutes at 400 degrees Fahrenheit or until fork tender. Remove the chicken from the oven and allow it to cool slightly. Remove the chicken from the braising liquid, keeping the braising liquid in the pan.

Shred the chicken and place it into a small saucepan. Mix barbecue sauce with 3 tablespoons of braising liquid and add it to the pulled chicken. Bring the chicken to a simmer and cook for 5 to 10 minutes until the sauce has thickened slightly.

Assemble the sandwich with three pickle chips, lettuce, a slice of tomato, a slice of onion and 1/3 cup Carolina shredded chicken.

While oven is preheating, cut each potato into eight wedges. Bring a small pot of water to a boil. Blanch the potatoes in the hot water for 5 to 8 minutes or until cooked most of the way and still slightly firm. Alternatively, microwave the potato wedges in 30-second bursts for 3 to 4 minutes.

Spray the potato wedges with nonstick pan spray and season them with Italian seasoning.

Coat a baking sheet with nonstick pan spray. Spread the potatoes in a single layer, making sure not to overcrowd them. Roast the potatoes for 10 to 15 minutes at 450 degrees Fahrenheit or until light golden brown and tender.

Toss the cooked wedges with lemon zest and chopped parsley. Keep warm until ready to enjoy.