To make the chicken marinade, combine the bourbon, maple syrup, brown sugar, soy sauce, apple cider vinegar, garlic powder, Dijon mustard, smoked paprika, black pepper, and salt; set 1 cup aside.
Add the chicken breasts to the larger portion of the marinade, cover, and marinate in the refrigerator for at least 4 hours.
Remove the chicken from the marinade and set aside.
Pour the reserved 1 cup of marinade into a saucepan. Bring to a boil, then reduce to a simmer until thickened to a glaze, about 5 minutes.
Heat a non-stick skillet with a bit of oil over medium-high heat.
Saute the chicken breasts for 6–7 minutes per side, brushing with the glaze frequently, until the internal temperature reaches 165 F.
Let rest for 5 minutes, then shred.
Make the coleslaw: Combine the shredded green cabbage, red cabbage, and julienned carrot in a large bowl.
Mix the mayonnaise, apple cider vinegar, and honey in a separate bowl. Season with salt and pepper, to taste.
Pour the dressing over the cabbage mixture and toss to coat.
Make the hot honey: In a small saucepan, combine the honey, hot sauce, and red pepper flakes.
Heat over low heat, stirring occasionally, until well combined and warm. Do not bring to a boil.
Remove from the heat and let cool slightly.
Assemble the sliders: Smear the challah buns with mayonnaise on both sides, top with the shredded chicken, aged cheddar, and coleslaw, and drizzle with hot honey.