Start by cutting chicken breasts into slider-sized pieces. Pat dry, then season with paprika, garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken pieces 4-5 minutes per side until golden and cooked through.
In a mixing bowl, whisk together honey and melted butter until smooth.
Toss the cooked chicken in the honey butter glaze until evenly coated.
In a small bowl, mix chopped dill pickles, mayo, and Dijon mustard to make the pickle crunch topping.
Slice slider buns in half and toast if desired. Assemble sliders with glazed chicken and pickle crunch topping, then serve immediately.
