In a medium bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth. Add shredded green cabbage, purple cabbage, and carrots, tossing until coated. Chill in the fridge for at least 20 minutes.

In a small bowl, combine mayonnaise, sour cream, milk, and minced garlic. Whisk until creamy and well blended; season with salt and pepper to taste.

In a saucepan over medium heat, combine honey, finely chopped chipotle peppers, and ketchup. Stir continuously and simmer for 3-5 minutes until thickened.

Pound the chicken thighs to an even thickness. Rub olive oil, kosher salt, and black pepper over the thighs. Grill on medium-high heat for 5-7 minutes per side until golden brown and 165°F internally.

Remove grilled chicken from heat and toss in the warm honey chipotle sauce until coated.

Heat a skillet and butter each brioche slider bun. Toast cut side down until golden brown, about 1-2 minutes.

Assemble sliders by placing glazed chicken on each toasted bun, topping with coleslaw and creamy garlic sauce before closing with the top bun. Serve immediately.