Pat the chicken thighs dry with paper towels, then season all sides with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Working in batches, sear the chicken for 3-4 minutes per side until golden brown, then transfer to your slow cooker.

Pour the BBQ sauce and honey over the chicken in the slow cooker. Stir gently so everything gets coated but don't shred it yet. Cover and cook on low for 6 hours, or high for 3 hours if you're short on time.

After cooking, use two forks to shred the chicken right inside the slow cooker. Pull it into bite-sized pieces — it should fall apart easily if it's cooked right. Stir the shredded chicken into the sauce and let it hang out for 5 minutes so it absorbs all that flavor.

Mix the shredded cabbage and carrots in a bowl. I drizzle mine with a tiny bit of olive oil and a pinch of salt, but that's totally optional. This becomes your coleslaw topping for crunch.

Toast the slider buns lightly if you want them crispy. Honestly, I skip this step when I'm feeding a crowd because it's one less thing to manage. Pile pulled chicken on each bun, top with a small handful of coleslaw, and add a sprinkle of cheddar cheese.

Serve immediately and watch it disappear. Don't be surprised when people ask for seconds — this always happens.