Before you start, preheat oven to high grill.
Prep capsicum. Toss all slaw ingredients together in a medium bowl. Prep buns, spread with butter and place on an oven tray.
In a medium bowl, whist all satay sauce ingredients together. Set aside.
Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally, then cut into bun-sized pieces. Season with salt and pepper.
Heat oil in a large fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side, until cooked through. Add satay sauce, bring to a simmer and simmer for 1-2 minutes, until thickened. Remove from heat and leave for 2-3 minutes to cool slightly.
Meanwhile, toast buns in oven for about 2 minutes each side.
Serve buns filled with slaw, chicken and satay sauce. Serve any extra slaw on the side.