In a bowl, whisk together the maple syrup, Dijon mustard, garlic powder, and a pinch of pepper. Add the chicken breasts, coat well, cover, and refrigerate for at least 30 minutes.

Place a skillet over medium heat, add the beef bacon, and cook for 6-8 minutes, flipping occasionally, until crispy. Transfer to a paper towel-lined plate and reserve drippings.

In the same skillet, add the marinated chicken strips and cook for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F.

While the chicken is cooking, slice the slider buns in half. Once cooked, toast the buns cut-side down in the skillet for 1-2 minutes until golden.

On the toasted bottom bun, layer arugula, glazed chicken strips, crumble bacon on top, and close with the top bun.

Arrange sliders on a platter, drizzle with extra maple syrup, and serve warm.