In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice.
Combine the shredded chicken with half of the prepared Bang Bang sauce in a large mixing bowl.
Line a baking tray with aluminum foil and place the bottom halves of the slider buns on it. Spoon chicken onto each bun, top with coleslaw, and place the top bun over.
Secure with toothpicks if necessary and warm in a preheated oven at 350°F for 5 minutes.
Notes
Store the chicken and sauce separately in the fridge for up to 3 days for fresh sliders on demand.