With a sharp knife, slice the onion into thin rings. Next in a large skillet over medium heat, heat the olive oil. Add the raw onion rings and cook the onion in the olive oil until the onions are caramelized. Remove the onions and set aside.

In the same large skillet over medium high heat, add the ground chicken and cook for 3 minutes, then add the finely diced red pepper, and minced fresh garlic to the meat and finish cooking thoroughly, about 6 minutes.

In a separate saucepan over medium low heat combine ketchup, yellow mustard, worcestershire sauce, brown sugar, and if you like a bit of smokey heat, add the chipotle sauce. Stir and cook this down till it’s thick and bubbly, 5 minutes.

Next pour the sauce onto the cooked ground chicken and combine.

Then add the shredded cheddar cheese. Stir to combine. Cover with a lid and let it melt together, 2 minutes.

Preheat the oven to 375°. Spray the pan with nonstick cooking spray.

Cut open your slider buns and place on the lined cookie sheet. Remove the tops of the buns.

Spoon the cheesy chicken over the bottom of the buns. Top that with the caramelized onion rings. You can add extra cheese if you want as well.

Replace the top buns, and lightly brush the buns with melted butter.

Sprinkle with Everything But The Bagel seasoning.

Cover with foil and make a tent in the middle so the tinfoil won’t touch the buns. Bake for 10 minutes, then remove the tin foil and bake for 10 more minutes.

Serve with pickle slices and your favorite sides.