Prep the chicken mixture: In a bowl, combine shredded chicken, BBQ sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and a pinch of salt. Stir until evenly coated and saucy but not soupy. Add more BBQ sauce if the mixture looks dry.

Make the bun glaze: In a small bowl, mix melted butter, Dijon mustard, and honey. Set aside.

Assemble the slider base: Without separating the rolls, slice the entire slab of slider buns horizontally to create a top and bottom. Place the bottom half on a piece of foil or a small baking sheet that fits your air fryer.

Layer the sliders: Add half the cheese (if using) over the bottom buns. Spoon the BBQ chicken evenly across. Top with the remaining cheese. Place the bun tops on.

Brush and season: Brush the tops with the butter-mustard mixture. Sprinkle with sesame seeds or everything seasoning if you like.

Preheat the air fryer: Preheat to 320°F (160°C) for 3–4 minutes. Lightly spray the basket or tray with oil.

Air fry: Carefully transfer the assembled sliders (on the foil or baking sheet) to the air fryer. Cook at 320°F (160°C) for 8–12 minutes, until the cheese is melted and the tops are golden. If they brown too fast, tent loosely with foil for the remaining time.

Optional crisp boost: For extra crispy tops, increase to 350°F (175°C) for the last 1–2 minutes. Keep an eye on them to avoid burning.

Add crunch (optional): Lift the top buns, add a layer of coleslaw, pickles, or red onion, then replace the tops.

Serve: Slice along the roll seams to create 12 sliders. Serve warm with extra BBQ sauce on the side.