In a medium bowl, whisk together ¼ cup mayonnaise, 1 tablespoon apple cider vinegar, and 1 teaspoon sugar until smooth. Add shredded cabbage and carrots, mix well, then refrigerate for at least 30 minutes.

In another bowl, combine ¼ cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon milk, and minced garlic. Stir until creamy, season to taste, and chill.

In a small saucepan, combine honey, chipotle peppers, and ketchup. Simmer for 3-5 minutes until thickened, then set aside.

Grill chicken thighs, seasoned with olive oil, salt, and black pepper, for 5-7 minutes per side until cooked through.

Toss grilled chicken in the warm honey chipotle sauce until well-coated.

Toast the brioche buns with butter in a skillet until golden brown. Assemble sliders with chicken, coleslaw, and garlic sauce.