In a small saucepan over medium heat, combine 1 cup of Sweet Baby Ray's Hickory & Brown Sugar Barbecue Sauce, 2 tablespoons of cider vinegar, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, and ½ teaspoon of ground allspice. Stir frequently and let it simmer for about 3 minutes until the sauce thickens slightly.

Once your sauce has thickened, add 2 cups of shredded cooked chicken to the saucepan, stirring vigorously to coat the chicken evenly in the sauce. Heat the mixture over medium heat for 2–3 minutes until warmed through.

Grab your mini slider buns and place them on a serving platter. Using a large spoon, scoop approximately 3 tablespoons of the barbecue chicken mixture into each slider bun.

If desired, generously top the barbecue chicken with deli coleslaw for added crunch and creaminess.

To finish, place the top half of each bun on the coleslaw and press lightly to keep everything together. Serve immediately while warm.