In a large bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of sugar until smooth. Add 2 cups of shredded green and purple cabbage along with 1 cup of shredded carrots. Toss everything until well-coated and refrigerate for at least 15 minutes.

In a separate mixing bowl, combine 1/2 cup of mayonnaise, 1/4 cup of sour cream, 2 tablespoons of milk, and 2 minced garlic cloves. Stir until creamy and well-blended, and set aside in the fridge.

In a medium saucepan over medium heat, combine 1/2 cup of honey, 2-3 chopped chipotle peppers in adobo, and 1/4 cup of ketchup. Bring to a gentle simmer, stirring frequently, and allow to reduce for about 3 to 5 minutes until thickened.

Take 1.5 pounds of boneless skinless chicken thighs and pound them to an even thickness. Season with salt and pepper, preheat your grill, and cook for about 5 to 7 minutes on each side until cooked through.

Once chicken is cooked, transfer to a large bowl and pour the warm honey chipotle sauce over it. Toss gently to coat evenly.

Butter the cut sides of your brioche slider buns and toast them in a skillet over medium heat for about 2-3 minutes until golden brown.

Assemble sliders by placing a piece of glazed chicken on each bun. Top with coleslaw and garlic sauce, then add the top bun.