Start by cutting the chicken breasts into slider-sized pieces, about 2-3 inches square. If any cuts are thick, butterfly them to ensure uniform cooking. Preheat the skillet on medium heat.

Organize a breading station with three shallow dishes: one for seasoned flour, one for beaten eggs, and one for panko breadcrumbs.

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

Allow the coated chicken to rest for about 10-15 minutes on a plate to help the coating adhere better.

In a large skillet, heat about a ¼ inch of vegetable oil over medium heat until shimmering. A breadcrumb dropped into the oil should sizzle.

Carefully add the breaded chicken strips to the hot oil, frying each side for 3-4 minutes until golden brown with an internal temperature of 165°F (74°C).

Transfer the fried chicken to a wire rack lined with paper towels to allow excess oil to drain.

In a mixing bowl, combine mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper to create the honey mustard sauce.

If desired, lightly toast the slider buns in the skillet for about 1-2 minutes, cut-side down, until golden.

Assemble the sliders by spreading honey mustard sauce on the bottom half of each bun, placing a piece of fried chicken on top, adding cheddar cheese and any other desired toppings, and closing with the top bun.

Serve immediately while warm and crispy.