Begin by cutting the boneless chicken breasts into slider-sized pieces, approximately 2-3 inches square.

Create a breading station using three shallow dishes for flour mixture, beaten eggs, and panko breadcrumbs.

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

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

Heat vegetable oil in a skillet over medium-high heat until it reaches about 350°F (175°C).

Carefully fry the breaded chicken pieces for about 3-4 minutes on each side until golden brown.

Transfer the fried chicken to a wire rack set over a paper towel-lined plate to drain excess oil.

In a bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until smooth.

Lightly toast the slider buns if desired to prevent sogginess.

Assemble sliders by spreading honey mustard sauce on buns, layering with chicken, cheese, and preferred toppings.

Serve immediately while still warm, pairing with sides if desired.