Mix the slider sauce. In a small bowl, stir together mayonnaise, ketchup, mustard, lemon juice, garlic powder, and honey until smooth. Set aside.
Prepare the chicken mixture. In a large bowl, add ground chicken, panko breadcrumbs, egg, onion, garlic, smoked paprika, salt, pepper, and onion powder. Mix gently until combined.
Shape the patties. Divide the chicken mixture into 12 portions. Form each into a patty slightly wider than the rolls.
Heat a large skillet over medium/high heat. Add olive oil and swirl to coat.
Cook the patties. Add 1/2 inch of water to the skillet and bring to a simmer. Cook patties in the steam until underside is set, 5-6 minutes. Flip and brown both sides.
Add cheese. Place a cheese half on each patty and cover the skillet to melt the cheese.
Toast the rolls. Split rolls and place cut-side down in the pan until golden and crispy.
Assemble sliders. Top each patty with a toasted roll, shredded lettuce, tomato slices, pickle chips (if using), and spread sauce generously on the rolls before closing.