Pat your chicken thighs dry with paper towels and season both sides with salt and fresh ground pepper.
In a Dutch oven (or medium saucepan) heat the olive oil over high heat. When hot, add the chicken thighs and cook for about 3 minutes on each side until golden-brown.
Add the chicken broth and beer, and reduce the heat to low. Cover and cook for 1 hour.
While the chicken is simmering, prepare the slaw. In a large bowl, combine the cabbage, celery, carrot and red onion. Briefly set aside.
In a small bowl, combine the yogurt, dried parsley, garlic powder, onion powder, dill week, black pepper and salt. Pour the ranch over the slaw and toss to coat. Cover and refrigerate until ready to use.
After 1 hour transfer the chicken thighs to a cutting board and shred with two forks. (You can go ahead and toss the cooking liquid.) Return the shredded chicken to the Dutch oven over low heat. Add the Frank’s Red Hot Wing Sauce and stir until the chicken is well coated. Keep warm.
Halve the grinder rolls and place them on a baking sheet. Pop them under the broiler for about 2 minutes until lightly toasted. (You can also use a toaster or toaster oven if you prefer.)
To assemble the sandwiches: Divide the Buffalo chicken amongst the four grinder halves. Top each with plenty of slaw and 2 tablespoons blue cheese crumbles (if using). Serve immediately.