Pat the chicken breasts or thighs dry with paper towels. Season them generously with salt, pepper, smoked paprika, and cumin on both sides.

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Place the seasoned chicken pieces into the pot with the onions and garlic. Pour in the chicken broth. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is tender.

Carefully remove the cooked chicken from the pot and place it on a cutting board. Reserve the cooking liquid. Using two forks, shred the chicken into bite-sized pieces.

Return the shredded chicken to the pot. Add your favorite BBQ sauce, apple cider vinegar, and optional brown sugar. Stir everything together thoroughly.

Preheat your oven to 375°F (190°C). Slice the entire sheet of slider buns in half horizontally, keeping them connected. Place the bottom halves in a baking dish.

Spread the saucy pulled chicken mixture over the bottom buns. Top with cheese slices. Place the top halves of the buns over the cheese.

Melt the butter and brush it over the tops of the slider buns. Sprinkle with sesame seeds if desired.

Bake for 10-15 minutes, or until the cheese is melted and bubbly, and the tops of the buns are golden brown.

Remove from the oven, slice the Pulled Chicken Sliders apart, and serve warm.