1. Preheat your oven to 375°F. Line a baking sheet with foil or parchment paper for easy cleanup.
2. Lay the bacon slices out on the sheet and bake for 15-20 minutes, or until crisp. Keep an eye on them—they can go from perfect to burnt quickly. Once done, transfer to a paper towel-lined plate to drain.
3. While the bacon cooks, mix the maple syrup, Dijon mustard, smoked paprika, garlic powder, salt, and pepper in a bowl. This will be your flavorful glaze.
4. Heat a large skillet over medium heat and add a splash of oil. Sear the chicken thighs for about 4 minutes per side until golden brown but not cooked through.
5. Transfer the seared chicken to a baking dish and brush generously with the maple glaze. Reserve some glaze for later.
6. Bake the chicken in the oven for 20-25 minutes, basting once halfway through, until the chicken reaches an internal temperature of 165°F and the glaze is sticky and caramelized.
7. Remove the chicken and let it rest for 5 minutes before slicing into slider-sized portions.
8. Brush the slider buns with melted butter and toast them lightly in a skillet or oven until golden.
9. Assemble the sliders: layer maple-glazed chicken, a slice or two of bacon, and if you like, a few pickle slices or a spoonful of coleslaw for crunch.
10. Garnish with fresh parsley and serve warm.

One thing Mama Lu always said was to trust your senses over the clock. If the chicken looks glossy and the glaze smells sweet and smoky, you’re on the right track. I’ve found that a slow glaze soak makes all the difference, soaking in those flavors like the stories we’d soak up on the porch.