BBQ Shredded Chicken: Season the chicken breasts with salt & pepper on both sides.
Heat a large skillet over medium-high heat and add a drizzle of olive oil.
Add the chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until they are cooked through and no longer pink in the center. Transfer the chicken breasts to a cutting board or plate. Let them cool slightly, then shred into smaller pieces.
In the same skillet over medium heat, add the barbecue sauce, water, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Stir to combine. Add salt & pepper, if desired.
Add the shredded chicken back to the skillet and mix well with the sauce. Let the chicken simmer in the sauce for about 5 minutes, stirring occasionally, until it is heated through and well coated. Remove skillet of BBQ Shredded Chicken from the heat.
BBQ Chicken Sliders:Preheat oven to 350°F.
Slice the rolls in half horizontally, all the rolls still attached to each other. Place the bottoms in a 9×13-inch baking dish.
Spread the BBQ Shredded Chicken evenly over the bottom of the rolls.
Top the chicken with cheese slices, red onion, and cilantro. Place the top halves of the rolls over the filling.
In a small bowl, mix the melted butter, thyme leaves, salt, and pepper together. Brush this mixture over the tops of the rolls.
Cover the baking dish with aluminum foil and bake for 10-15 minutes, or until the sliders are heated through and the cheese is melted.
Remove the foil and continue baking for an additional 5 minutes to lightly toast the tops of the rolls.
Remove from the oven and serve the BBQ Chicken Sliders warm and melty-gooey.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.