COOK IT.
Place chicken thighs directly on the grill grates and cook for 5–6 minutes per side, or until nicely charred and fully cooked through.
During the final 1–2 minutes of cooking, brush the chicken generously with the hot honey sauce, allowing it to caramelize slightly over the heat without burning.
Remove chicken from the grill and let rest for a few minutes before slicing or chopping into bite-sized pieces.
Lightly toast the inside of the Hawaiian rolls on the grill until golden.
Spread mayonnaise and Dijon mustard across the bottom layer of rolls. Layer with grilled chicken, pepper jack cheese, and pickles.
Place the top buns over the sliders and brush with melted butter. Sprinkle with sesame seeds or everything seasoning if desired.
Move the sliders to the indirect heat side of the grill, close the lid, and cook for 3–5 minutes until the cheese melts and the rolls are lightly toasted.
Pull apart, serve hot, and watch them disappear fast.