Season. Pat the chicken breasts dry and season both sides with smoked paprika, garlic powder, onion powder, salt, and pepper.

Cook. Place the chicken in your slow cooker or Dutch oven. Pour the BBQ sauce over the top, add the apple cider vinegar and brown sugar, and stir to coat. Cook on low for 4 to 5 hours in a slow cooker, or simmer covered in a Dutch oven for 25 to 30 minutes until the internal temp hits 165°F.

Shred. Pull the chicken apart with two forks right in the pot. Stir it into the sauce until every strand is coated and glossy (don't rush this part).

Toss. While the chicken cooks, mix the coleslaw, mayo, vinegar, and sugar in a bowl. Toss until everything is evenly coated and refrigerate until ready to serve.

Toast. Slice the slider buns in half and toast them cut-side down in a skillet with a little butter, about 2 minutes, until lightly golden.

Build. Pile a generous scoop of pulled chicken onto each bun bottom. Top with a small mound of slaw and a couple of pickle chips. Press the bun top on gently.