Heat the avocado oil in a skillet over medium heat. Add the jackfruit and cook for 2-3 minutes, until it starts to get some color.
Next, add the jackfruit, smoked paprika, garlic powder, BBQ sauce, and 1/2 cup water. Stir and cover, then turn heat down to medium-low. Cook for 20 minutes, stirring occasionally. Season with Himalayan sea salt and black pepper.
To make the avocado slaw, combine all ingredients in a large mixing bowl and smash until well combined. Refrigerate until ready for use.
To assemble, divide BBQ jackfruit and avocado slaw between meal prep containers. Top with optional cashew, cilantro, and a lime wedge. Keeps in the fridge for 3-5 days.