Preheat oven to 375F.
Rinse and drain the canned Jackfruit. Transfer drained Jackfruit to a food processor fitted with an "S" blade. Pulse about 10-12 times until the fruit is shredded into a 'meat-like" texture.
Transfer the shredded Jackfruit, chopped onions, minced garlic, apple cider vinegar, and BBQ sauce to a non-stick saucepan. Stir together and sauté on high heat for about 8-10 minutes until all of the water has evaporated. Set aside.
Add all of the wet slurry ingredients together in a bowl. Mix together well.
Add the wet slurry, and the chilled brown rice to the saucepan with the cooked jackfruit. Mix together until well incorporated. Then add both the two different flours (brown rice and tapioca). Mix well.
Transfer the jackfruit mixture to a parchment-lined cookie sheet. Press and shape into a square shape (about 9"x9"). Bake in preheated oven for 40 minutes.
Remove from the oven. Cut into 4 quarters. NOTE: If grilling following the next step under the "Grilling Option". If using oven only, follow the next step under the "Oven Option"