In a large mixing bowl, combine the ground chicken, plain breadcrumbs, and milk. Add minced garlic, half of the scallions, smoked paprika, kosher salt, freshly ground black pepper, and the egg. Gently mix until just combined, then chill for 20 minutes.

In a medium bowl, whisk together buttermilk, mayonnaise, cider vinegar, and granulated sugar until smooth. Mix in the remaining scallions and cabbage, then let sit for 10 minutes.

Heat a large skillet over medium heat and add butter. Toast slider buns cut-side down for 1-2 minutes until golden brown. Set aside.

In the same skillet, add oil and increase heat. Roll chicken mixture into meatballs and sear for 30 seconds on each side. Flatten each meatball to ½-inch thick and cook until browned, about 3-4 minutes per side.

Assemble the sliders by placing a meatball on a toasted bun, drizzling with barbecue sauce, topping with slaw, and adding pickles.