In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth. Add in shredded green cabbage, purple cabbage, and shredded carrots, tossing until the vegetables are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.

In a separate bowl, combine mayonnaise, sour cream, milk, and minced garlic. Whisk until smooth and creamy.

In a small saucepan, combine honey, chopped chipotle peppers in adobo, and ketchup over medium heat. Stir and simmer for about 3 to 5 minutes until thickened.

Pound the chicken thighs to 1 inch thick, brush with olive oil, and season with kosher salt and black pepper. Grill for 5 to 7 minutes on each side until cooked through.

Once cooked, coat chicken thighs with the warm honey chipotle sauce until evenly coated.

In a skillet, melt unsalted butter and toast the brioche slider buns until golden brown. Assemble with glazed chicken, coleslaw, and drizzle creamy garlic sauce.