Cut the chicken breasts into slider-sized pieces and marinate with olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper for at least 30 minutes.

Heat a skillet over medium-high heat, add olive oil, then the marinated chicken. Cook for 4-5 minutes per side until golden brown and fully cooked.

In the same skillet, combine maple syrup, apple cider vinegar, Dijon mustard, Worcestershire sauce, and red pepper flakes. Simmer for 5-7 minutes to thicken the glaze.

Cook thick-cut bacon in a separate pan until crispy, about 6-8 minutes. Drain and crumble or cut into smaller pieces.

Toast slider buns if desired, spread glaze on the bottom half, add chicken, drizzle more glaze, add bacon, cheese, and arugula or spinach before placing the top bun.

Serve the sliders warm with your choice of sides such as sweet potato fries or a salad.