Prepare the boneless, skinless chicken breasts by cutting them into slider-sized pieces.

Set up a breading station with three shallow dishes: one with flour and seasonings, one with beaten eggs, and the last with panko breadcrumbs.

Dredge each chicken piece in the seasoned flour, dip into beaten eggs, and then coat with panko breadcrumbs.

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

Heat vegetable oil in a skillet over medium-high heat.

Carefully add breaded chicken to the hot oil and fry for 3-4 minutes on each side until golden brown.

Drain the fried chicken pieces on a wire rack set over paper towels to remove excess oil.

In a bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper to make the sauce.

Optionally, toast slider buns in a dry skillet until golden brown.

Assemble the sliders with sauce on the bottom bun, chicken, cheese (if using), and desired toppings.

Serve immediately while warm and crispy.