In a medium bowl, whisk together ¼ cup mayonnaise, 1 tablespoon apple cider vinegar, and 1 teaspoon sugar until smooth. Add 1 cup shredded green cabbage, ½ cup purple cabbage, and ½ cup shredded carrots to the bowl. Toss everything together until well coated, then cover and refrigerate for at least 15 minutes.

In a small bowl, combine 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1 tablespoon milk, and 2 minced cloves of garlic. Season the mixture with a pinch of salt and pepper, then stir until it achieves a creamy consistency. Set this delicious garlic sauce aside.

In a medium saucepan, mix ⅓ cup honey, 2 tablespoons chipotle peppers in adobo, and ¼ cup ketchup. Heat over medium-low, stirring occasionally until the mixture simmers and thickens, about 3 to 5 minutes. Remove from heat and let it cool slightly.

Pound 1.5 pounds of boneless skinless chicken thighs to an even thickness for uniform cooking. Brush the chicken with 1 tablespoon olive oil, then season generously with 1 teaspoon kosher salt and ½ teaspoon black pepper. Preheat your grill to medium-high heat and cook the chicken for 5 to 7 minutes per side.

Once the chicken is grilled, transfer it to a bowl and pour the warm honey chipotle sauce over it. Toss the chicken until each piece is evenly coated.

In a skillet over medium heat, melt 2 tablespoons unsalted butter. Cut 6 brioche slider buns in half and toast them in the skillet for about 2 minutes or until golden brown. Assemble with chicken, coleslaw, garlic sauce, and top with the other bun.