Pat your 2 lbs of chicken breast dry with paper towels—this is actually super important because moisture is the enemy of browning. Mix together the smoked paprika, garlic powder, onion powder, black pepper, and salt in a small bowl. Season both sides of the chicken generously with this mixture and let it sit for a minute while you heat up your skillet.

Heat the olive oil in a large skillet over medium-high heat until you can feel the warmth radiating from it (about 2 minutes). Once it's hot, carefully place the chicken in the pan and sear for 6-7 minutes without moving it. You want that golden crust forming—don't panic if it sticks a tiny bit, that's where all the flavor lives.

Flip the chicken and sear the other side for another 6-7 minutes until the internal temperature hits 165°F when you use a meat thermometer in the thickest part. I always check because overcooked chicken gets rubbery fast, and nobody wants that. Once it's cooked through, transfer it to a cutting board and let it rest for 2-3 minutes.

While the chicken rests, prep your toppings and get your slider buns ready. Slice the coleslaw mix with a little mayo and set it aside—this stays fresh if you keep it separate until serving. Toast the buns lightly if you want them a little crispy, but honestly, that's optional and saves you a step.

Slice the cooled chicken into thin pieces (about the thickness of your pinky finger works great). In the same skillet you used for cooking, toss the sliced chicken with the BBQ sauce over medium heat for about 2 minutes, stirring gently until everything's coated. The heat will warm the sauce and help it cling to every piece.

Now you're gonna layer everything together—bottom bun, one small handful of coleslaw, a few slices of that BBQ chicken, and a sprinkle of cheddar cheese. Top with the upper bun and set it on a platter. I've found that the cheese melts a little from the heat of the chicken, which is honestly perfect.

Serve immediately while everything's warm and the cheese is still slightly melted. If you're prepping ahead, you can assemble these up to 2 hours before serving and keep them in a covered container—just don't add the coleslaw until right before guests arrive or it gets soggy.