Cut the boneless, skinless chicken breasts into slider-sized portions, about 2–3 inches square.

Create a breading station by arranging three shallow dishes. In the first, mix flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper.

Dredge each piece of chicken in the flour mixture, then dip into the beaten eggs, and press into the panko breadcrumbs.

Let the chicken pieces rest on a wire rack for 10–15 minutes.

Heat the oil in a large skillet over medium-high heat until shimmering.

Carefully place chicken in the hot oil, frying for 3–4 minutes on each side until golden brown and internal temp reaches 165°F.

Remove fried chicken and place on a paper towel-lined plate to drain excess oil.

Whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, and a pinch of salt in a bowl until smooth.

Toast slider buns until warm and slightly crispy.

Spread honey mustard sauce on the bottom half of each bun, add chicken, and top with optional toppings.

Serve warm and enjoy!