Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash, dry, and carefully cut the sweet potatoes into 1/2-inch thick rounds, yielding about 10-12 rounds.
Brush or spray both sides of each sweet potato round with olive oil, lightly season with salt and pepper, and then evenly place them on the prepared baking sheet.
Roast the sweet potato rounds for a total of 20 - 25 minutes, flipping at the 15-minute mark. You should be able to pierce the rounds with a fork easily, and they should be crisp and browned. Tip: Don’t overcook the sweet potatoes; they will be mushy!
Rotisserie Chicken: If using rotisserie chicken, carefully carve the chicken, remove the skin, and shred it using two forks. Use both the breasts and thighs, totaling about 3 cups of shredded chicken.
Chicken Breasts: Begin by patting them dry with a paper towel and seasoning both sides generously with salt and pepper. Heat 1 - 2 tablespoons of olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook for 5 minutes. Then, use tongs to flip the chicken and continue cooking. Add chicken broth to the skillet, cover with a lid, and cook for an additional 7-10 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Once cooked, remove the chicken from the skillet, let it sit for 5 minutes, and shred it using two forks.
Combine all the slaw ingredients in a large mixing bowl and mix well. Taste and adjust the seasonings as needed.
Add the BBQ sauce, paprika, and cumin to the same skillet or a small pot. Stir and let warm for 2 minutes. Add the shredded chicken to the pot and stir until completely coated with the sauce. Add more sauce if needed, it should be juicy. Taste and adjust seasoning if necessary.
To assemble the sliders, place shredded BBQ chicken on half of the sweet potato rounds. Top each with some fresh slaw, then cover with the remaining sweet potato rounds.
Serve immediately and enjoy your barbecue chicken sweet potato sliders. They are finger food, it will be a little messy to enjoy, but SO good!