In a large bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, and 1 tablespoon sugar until smooth. Add 2 cups shredded green cabbage, 1 cup shredded purple cabbage, and 1 cup shredded carrots, tossing until evenly coated. Cover and refrigerate the coleslaw for at least 30 minutes.

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons milk, and 2 cloves minced garlic. Mix well, season with salt and pepper to taste, and set aside.

In a small saucepan over medium heat, combine 1/2 cup honey, 2 chopped chipotle peppers in adobo sauce, and 1/4 cup ketchup. Stir occasionally and let simmer for about 5-7 minutes until thickened. Remove from heat and set aside.

Preheat your grill to medium-high heat. Rub 1 to 2 pounds of chicken thighs with 1 tablespoon olive oil, and season generously with kosher salt and black pepper. Grill for 5-7 minutes on each side, or until cooked through (internal temperature reaches 165°F).

Transfer the grilled chicken to a large bowl, pour the warm honey chipotle sauce over, and toss to coat.

Spread a thin layer of unsalted butter on the cut sides of each brioche bun. On a skillet over medium heat, toast the buns cut-side down until golden and crisp, about 2-3 minutes.

Assemble the sliders by placing glazed chicken on each toasted brioche bun, topping with coleslaw and garlic sauce before adding the top bun.