Bake or air-fry the crispy chicken tenders according to the package instructions until they are golden brown and fully heated through.

While the chicken is cooking, make the hot honey glaze. In a small saucepan over low heat, combine the honey, hot sauce, cayenne pepper, and apple cider vinegar. Whisk until warm and fully incorporated, then remove from heat.

In a small bowl, stir together the mayonnaise and dry ranch seasoning mix to create the ranch mayo spread. Set aside.

Toss the cooked crispy chicken pieces directly into the warm hot honey glaze until each piece is fully coated.

Preheat your oven's broiler. Place the slider bun halves on a baking sheet, cut-side up. Brush the bun tops with melted butter. Broil for 1 to 2 minutes until lightly toasted.

Assemble the sliders by spreading a layer of ranch mayo on the bottom buns. Place one glaze-coated chicken piece on each bottom, top with a dill pickle slice, and cover with the top bun.