In a large bowl, whisk together 1/4 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 teaspoon of sugar until well combined. Add in the shredded green cabbage, purple cabbage, and shredded carrots, tossing them together until they are evenly coated in the dressing. Cover the bowl and chill the coleslaw in the fridge while you prepare the rest of the sliders.

In a separate bowl, mix together the remaining mayonnaise, 1/2 cup of sour cream, 2 tablespoons of milk, and 2 minced garlic cloves. Stir until it reaches a smooth consistency, and season with salt and pepper to taste. Set the garlic sauce aside.

In a small saucepan over medium heat, combine 1/2 cup of honey, 2 chipotle peppers in adobo (chopped), and 1/4 cup of ketchup. Allow the mixture to simmer for 3-5 minutes, stirring occasionally, until it thickens and becomes syrupy.

While the sauce is cooling, pound the boneless, skinless chicken thighs to an even thickness. Rub both sides with olive oil, then season generously with kosher salt and freshly ground black pepper. Preheat your grill or skillet to medium-high heat and cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F.

Once the chicken is grilled, transfer the thighs to a large bowl and pour the prepared honey chipotle sauce over them. Toss until every piece of chicken is thoroughly coated with the glaze.

Heat a skillet over medium heat and add a tablespoon of unsalted butter. Cut the brioche slider buns in half and toast until golden brown and crispy. Assemble your sliders by placing a piece of chicken on each bun, topped with coleslaw and garlic sauce.