1. Start by seasoning the chicken breasts with smoked paprika, garlic powder, salt, and pepper. Mama Lu always said seasoning is like telling your food a story—don’t skimp on it.
2. Heat a skillet or grill pan over medium heat and add a little butter or oil. Cook the chicken breasts for about 6-7 minutes per side, until golden brown and cooked through. The juices should run clear when you cut into the thickest part.
3. While the chicken cooks, crisp up the bacon slices in a separate pan over medium heat, turning occasionally so they cook evenly. Drain on paper towels and set aside.
4. In a small bowl, whisk together mayonnaise, Dijon mustard, honey, and apple cider vinegar (if using). This honey mustard sauce is what pulls all the flavors together, and it’s the kind of sauce Mama Lu might have stirred up if she’d had a jar of Dijon in her pantry.
5. Once the chicken is done, let it rest for a few minutes before slicing into thin strips or shredding—whatever your preference for slider filling.
6. Lightly toast the slider buns for a bit of crunch and warmth. I remember Mama Lu always saying, “A little toast goes a long way.”
7. Assemble each slider by spreading a generous spoonful of honey mustard sauce on the bottom bun, layering on the chicken, two slices of crispy bacon, a few slices of tomato, and a small handful of shredded lettuce.
8. Top with the other half of the bun and serve immediately, with a side of pickles or coleslaw if you like.

When I make these, I always think back to those days kneading biscuit dough beside Mama Lu, learning to trust my instincts and feel my way through the kitchen. These sliders are just as much about the process as the final bite.