Begin by cutting your boneless, skinless chicken breasts into approximate 2-3 inch square pieces.

Gather three shallow dishes. In the first, mix all-purpose flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper. In the second, beat a few eggs. Fill the third with panko breadcrumbs.

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

Allow the breaded chicken to rest for about 10-15 minutes to keep the coating intact.

In a large skillet, heat vegetable oil over medium-high heat until it sizzles when a breadcrumb is dropped in.

Carefully add the breaded chicken pieces to the hot oil, frying for about 3-4 minutes per side until golden brown.

Transfer the fried chicken to a wire rack resting over a baking sheet to drain excess oil.

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

Lightly toast your slider buns, if desired, on a skillet or grill until warm and just golden.

Spread a generous amount of honey mustard sauce on each half of the toasted buns. Place crispy chicken inside, add optional cheese, and top with fresh lettuce, tomatoes, and pickles.

Serve immediately while still warm and enjoy with friends and family!