Hot Honey Chipotle Chicken:

1. Mix all the ingredients for the marinade. Add the boneless chicken tenders and toss them in the marinade thoroughly so they are well coated. Cover and marinate for at least 1 hour, and up to overnight in the fridge
2. Heat olive oil in a skillet pan. Add the chicken tenders, keeping distance between each, and cook on medium-high heat for 3-4 minutes per side (time will vary depending on the thickness of the tenders). Cook until the chicken is cooked inside and charred on the outside; avoid overcooking
3. Place the cooked chicken on a cutting board and cut into thin slices against the grain. Toss in the juices on the cutting board so the chicken absorbs all the flavor

Honey Chipotle Mayo:

1. Add all ingredients for the mayo to a blender and blend until smooth and creamy. Taste and adjust as needed

Hot Honey Butter:

1. Melt the butter and mix it with the honey and paprika in a small bowl. Set aside

Assembly and baking:

1. Pre-heat your oven to 350F (conventional, no fan, bottom heating) and line a baking sheet with parchment paper
2. Use a sharp serrated knife to cut the sheet of Hawaiian rolls into 2 halves (tops and bottoms), and place the bottom half on the baking sheet with the cut side facing up
3. Divide the chipotle mayo between the 2 halves and spread it evenly
4. On the bottom halves of the sliders, spread a generous layer of the chicken to your liking.
5. Add a layer of the shredded cheese on top of the chicken
6. Cover with the top half of the sliders (cut side facing down)
7. Use a pastry brush to brush the hot honey butter on top of the slider buns (some will be leftover)
8. Bake in the pre-heated oven for 7-10 minutes until the cheese has melted and sliders have a golden color. If the slider buns are getting too much color on them, cover with aluminum foil
9. Take out of the oven, brush with the remaining honey butter, garnish with parsley, serve and enjoy!