Make the Creamy Coleslaw: In a mixing bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth. Add the cabbage and carrots, toss to coat, cover, and chill for at least 30 minutes.

Prepare the Creamy Garlic Sauce: Combine mayonnaise, sour cream, milk, and minced garlic in a bowl. Season with salt and pepper, and set aside.

Cook the Honey Chipotle Sauce: In a saucepan, combine honey, chipotle peppers, and ketchup over medium heat. Stir until it thickens slightly, about 5-7 minutes.

Grill the Chicken: Preheat grill to medium-high heat. Pound chicken to even thickness, season with salt and pepper, rub with olive oil, and grill for 5-7 minutes per side until cooked through.

Combine Chicken with Sauce: Place grilled chicken in a bowl, pour honey chipotle sauce over, and toss to coat. Let rest for a few minutes.

Toast the Buns: Melt butter in a skillet, slice buns in half, and toast cut-side down for 2-3 minutes until golden brown.

Assemble the Sliders: Place a piece of chicken on each bun, top with coleslaw and drizzle with garlic sauce, then place the top bun on slightly askew. Serve immediately.