Slice the cabbage into 1" wedges and lay on the bottom of the inner pot. Add 1 cup of apple cider vinegar.
Place the frozen chicken thighs in a single layer in the 8" x 2" pan. Sprinkle with salt and pepper. Pour ½ cup (4 ounces) of BBQ sauce on top. Cover with foil or a silicone cover.
Using a Grifiti band, secure the 8" pan to the underside of the rack. Please see video or post for details. Nestle the rack into the inner pot, pressing down on the cabbage if needed.
Quarter your potatoes and place in a 6" x 2" pan. Sprinkle with salt and pepper. Place on top of the rack towards the front of the Ninja Foodi.
Place the pressure lid on and turn the valve to seal. Pressure cook on high for 10 minutes and allow to natural release for 5 minutes. Manually release any remaining pressure.
Remove the potatoes and cover to keep warm. Remove the rack and the Grifiti bands. Put the pan with the chicken on the rack in the low position. Baste with remaining BBQ sauce and Broil for 5-10 minutes or until the internal temp of the chicken reads 165° F.