In a large bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth. Add shredded green and purple cabbage, and shredded carrots. Toss thoroughly and chill for 30 minutes.

In a separate bowl, combine mayonnaise, sour cream, milk, and minced garlic. Stir until creamy, adjusting milk for desired thickness. Set aside.

In a saucepan over medium heat, combine honey, chopped chipotle peppers, and ketchup. Simmer for 3-5 minutes until thickened. Remove from heat and cool slightly.

Pound the chicken thighs to even thickness, brush with olive oil, and season with salt and pepper. Grill for 5-7 minutes per side until internal temperature reaches 165°F. Let rest.

Transfer chicken to a bowl and pour honey chipotle sauce over. Toss to coat.

Spread butter on the insides of the buns. Heat skillet, toast buns butter-side down for 2-3 minutes until golden.

Assemble the sliders: place glazed chicken on each bun, top with coleslaw, drizzle with garlic sauce, and press on top bun.