Pound the chicken breasts to an even ½-inch thickness. In a small bowl, combine the garlic powder, paprika, salt, and pepper. Season both sides of the chicken with the spice mixture.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove from skillet and let rest for 5 minutes before slicing into pieces that fit the slider buns.

While the chicken cooks, cook the bacon in a separate skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain. Break each slice in half.

In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, and minced garlic until smooth and well combined.

Toast the slider buns, if desired. Spread a generous amount of the honey-mustard aioli on both the top and bottom buns.

Assemble the sliders by placing a piece of cooked chicken on the bottom bun, followed by crispy bacon, a slice of tomato, and shredded lettuce. Place the top bun on and serve immediately.