Slice the boneless, skinless chicken breasts into 2-3 inch pieces for even cooking.

In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Coat the chicken thoroughly, cover, and refrigerate for at least 30 minutes.

Heat a skillet or grill over medium-high heat, drizzle in some olive oil, and add the marinated chicken. Cook for 4-5 minutes on each side until golden.

In a saucepan, combine maple syrup, apple cider vinegar, Dijon mustard, Worcestershire sauce, and optional red pepper flakes. Simmer gently for 5-7 minutes.

In a separate pan, cook the bacon to your desired crispness. Once done, drain on paper towels.

If you like, toast your slider buns. Spread maple glaze on the bottom bun, layer on chicken, drizzle more glaze, top with bacon, cheese, greens, then the top bun.