Make the Creamy Coleslaw: In a medium bowl, whisk together ½ cup mayonnaise, 2 tablespoons apple cider vinegar, and 1 tablespoon sugar. Add 2 cups shredded cabbage and 1 cup shredded carrots; toss to coat and chill.

Prepare the Creamy Garlic Sauce: In a bowl, combine ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoons milk, and 2 minced garlic cloves. Stir until smooth.

Cook the Honey Chipotle Sauce: In a saucepan, combine ½ cup honey, 2-3 minced chipotle peppers, and ½ cup ketchup. Simmer on medium heat for 5-7 minutes until thickened.

Grill the Chicken: Preheat grill to medium-high. Pound 1.5 pounds chicken thighs to even thickness. Season with olive oil, salt, and pepper, grill for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.

Coat the Chicken: Toss cooked chicken in warm honey chipotle sauce to coat.

Toast Slider Buns: Slice buns and toast in melted butter on a skillet for 2-3 minutes on each side until golden.

Assemble Sliders: On each toasted bun bottom, add saucy chicken, top with coleslaw, a drizzle of garlic sauce, and place the top bun askew.