Cut chicken breasts into slider-sized portions (2-3 inches square, 1/2 inch thick). Butterfly thick breasts for thinner pieces.

Set up the Breading Station: In three shallow dishes, prepare Dish 1 with flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper; Dish 2 with beaten eggs; Dish 3 with panko breadcrumbs.

Dredge each chicken piece in the flour mixture, then dip into beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.

Let the breaded chicken rest for 10-15 minutes on a plate or baking sheet.

In a large skillet, heat vegetable oil (about 1/4 inch deep) over medium-high heat. The oil is ready when a breadcrumb sizzles and turns golden brown.

Carefully place chicken in hot oil, avoiding overcrowding the skillet. Fry for 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).

Remove chicken with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

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

Adjust seasonings as needed. Add more honey for sweetness or apple cider vinegar for tanginess.

Chill the honey mustard sauce for at least 30 minutes to allow flavors to meld (optional).

Lightly toast slider buns if desired.

Spread honey mustard sauce on both halves of each bun.

Place a piece of fried chicken on the bottom half of each bun.

Place a quarter of a slice of cheddar cheese on top of each piece of chicken.

Add lettuce, sliced tomatoes, and pickle chips as desired.

Place the top half of the slider bun on top of the toppings.

Serve immediately while the chicken is warm and crispy.