1. Season your chicken thighs generously with kosher salt and black pepper.

2. Heat olive oil in a grill pan or skillet over medium-high heat. Add your seasoned chicken thighs, cooking them until they are browned and fully cooked through (about 6-7 minutes on each side). Once cooked, set them aside to rest before slicing or shredding.

3. In a small saucepan, combine honey, chipotle peppers in adobo, and ketchup. Heat it over low-medium heat, allowing it to simmer until it thickens slightly.

4. After slicing or shredding the cooked chicken, toss it in the prepared honey chipotle sauce until evenly coated.

5. In a separate bowl, mix shredded green cabbage, purple cabbage, and shredded carrots for a crunchy slaw. In another bowl, combine mayonnaise, apple cider vinegar, sugar, sour cream, milk, and minced garlic to create a creamy dressing. Mix the slaw ingredients with the dressing until well-combined.

6. To achieve perfectly toasted buns, melt the unsalted butter in a skillet over medium heat, then add the brioche slider buns. Toast them until golden brown on both sides.

7. Layer the sliders by adding a generous portion of the honey chipotle chicken onto each toasted bun. Top with a hearty spoonful of the crunchy slaw and place the top bun on.