Drain and rinse jackfruit thoroughly. Use your fingers or two forks to break apart the chunks into shreds, discarding any tough core pieces. Pat dry with paper towels - this helps it brown properly.

Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 4 minutes until softened and starting to brown at the edges. Add garlic and smoked paprika; stir for 30 seconds until fragrant.

Add shredded jackfruit to the skillet in an even layer. Let it sit undisturbed for 3 minutes to develop a crust, then stir and repeat. You want some caramelized, crispy bits - about 8 minutes total.

Stir in barbecue sauce and apple cider vinegar. Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens and coats the jackfruit. It should look glossy and pull-apart tender.

While jackfruit simmers, combine cabbage and carrot in a medium bowl. Whisk together mayonnaise, vinegar, and celery seed; pour over vegetables and toss until evenly coated. Season with salt and pepper.

Divide warm rice among four bowls. Top with a generous scoop of BBQ jackfruit and a mound of slaw. Add pickled jalapenos if you want heat. Serve immediately while the contrast between hot jackfruit and cool slaw is at its best.