Preheat the oven to 400°F. Arrange the 12 frozen breaded chicken tenders in a single layer in a small baking dish, leaving space between each piece so the hot air can reach all sides.

Bake the tenders for 18 to 20 minutes, flipping once halfway through, until the coating is deep golden and crisp and the thickest tender reads 165°F on an instant read thermometer.

While the tenders bake, warm the hot honey in a small saucepan over low heat for about 2 minutes, just until it turns thin and glossy enough to coat the back of a spoon, then take it off the heat.

In a mixing bowl, stir together the coleslaw mix, mayonnaise, vinegar, sugar and 1/4 teaspoon of the salt until every shred is coated in dressing. Cover and refrigerate for at least 10 minutes while you finish the chicken, so the cabbage softens slightly.

When the tenders come out of the oven, transfer them to a clean mixing bowl and pour two thirds of the warm hot honey over them. Toss gently until every tender is glazed and glossy, and set the rest of the sauce aside for drizzling later.

Reduce the oven temperature to 350°F.

Without separating the individual rolls, slice the whole 12 count slab in half horizontally with a long serrated knife, so you end up with one flat top half and one flat bottom half. Set the bottom half, cut side up, into a 9x13 baking dish sized to fit it snugly.

Scatter the dill pickle chips evenly over the bottom rolls. Spoon the chilled slaw on top of the pickles in an even layer, then arrange the hot honey tenders over the slaw, fitting roughly one tender over each roll.

Set the top half of the rolls back on as one piece to close the sliders. Stir the melted butter, the tablespoon of honey, the garlic powder and the remaining 1/4 teaspoon salt together in a small bowl, then brush the mixture generously over the tops until every surface shines.

Bake the sliders, uncovered, for 10 to 12 minutes, until the tops are deep golden brown and the edges of the rolls have crisped.

Let the sliders rest in the dish for 5 minutes before cutting, so the slaw settles and the filling does not slide out when you slice.

Cut along the seams between the rolls to separate into 12 individual sliders. Drizzle with the reserved hot honey sauce and serve warm, straight from the dish.