In a medium bowl, combine honey, chipotle peppers, ketchup, kosher salt, and black pepper. Whisk until smooth and set aside.

Preheat grill to medium-high heat. Season chicken thighs with salt and pepper and grill for 7-9 minutes per side until cooked through. Baste with honey chipotle sauce during last minutes.

Melt butter in a skillet over medium heat. Toast brioche buns cut-side down for 2-3 minutes until golden brown.

In a large bowl, mix green cabbage, purple cabbage, and carrots. In another bowl, whisk mayonnaise, apple cider vinegar, and sugar until creamy. Combine dressing with cabbage mixture.

For the garlic drizzle, mix sour cream, milk, and minced garlic in a small bowl until smooth. Adjust consistency as necessary.

Assemble sliders by placing chicken on buns, topping with coleslaw and garlic drizzle. Serve immediately.