Preheat Your Oven: First things first, preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking dish or line it with baking parchment.

Prepare the Buns: Take your slab of slider buns and, without separating them, carefully slice them in half horizontally with a long serrated bread knife. Place the bottom half of the buns into your prepared baking dish.

Make the Buffalo Sauce: In a medium-sized bowl, whisk together the 60g of melted butter, Frank's RedHot sauce, honey, 1 tsp garlic powder, and onion powder. Season with a little salt and pepper.

Combine with Chicken: Add the shredded chicken to the bowl with the Buffalo sauce. Stir gently until all the chicken is evenly coated and saturated with the sauce. I find that using two forks helps to mix everything without breaking up the chicken too much.

Assemble the Sliders: Spoon the Buffalo chicken mixture evenly over the bottom half of the buns in the baking dish. Spread it right to the edges. Next, arrange the cheese slices or sprinkle the grated cheese evenly over the chicken.

Add the Top Buns: Place the top half of the slider buns over the cheese layer to complete your sliders.

Prepare the Topping: In a small bowl, mix together the 30g of melted butter with the 1/2 tsp of garlic powder. Brush this garlic butter mixture all over the tops of the buns. This step is what gives them that lovely golden, savoury crust.

Bake to Perfection: Place the baking dish in the preheated oven and bake for 15-20 minutes. You're looking for the tops to be golden brown and the cheese to be completely melted and bubbling around the edges. Keep an eye on them after 15 minutes to ensure they don't get too dark.

Garnish and Serve: Once baked, carefully remove the dish from the oven. Sprinkle the chopped fresh parsley or chives over the top. Let them rest for a minute or two before using a knife to cut along the lines to separate the individual sliders. Serve immediately while they are warm and gooey.