Make the coffee rub: In a small bowl, combine the finely ground coffee, brown sugar, smoked paprika, garlic powder, salt, and black pepper. Mix well.

Pat the chicken thighs dry with paper towels. Rub the mixture evenly over all sides of the chicken. Let sit at room temperature for 15 minutes.

Preheat your grill or grill pan to medium-high heat, about 400°F. Clean and oil the grates.

Grill the chicken thighs for 5-6 minutes per side, until the internal temperature reaches 165°F on an instant-read thermometer. The rub will form a dark, slightly charred crust—this is good, not burnt.

While the chicken rests, make the BBQ sauce: In a saucepan over medium heat, combine ketchup, apple cider vinegar, Worcestershire sauce, molasses, ground coffee, smoked paprika, and cayenne. Whisk and bring to a simmer. Reduce heat to low and cook for 10 minutes, stirring occasionally, until thickened. Remove from heat.

Make the slaw: In a mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add shredded cabbage and toss to coat. Refrigerate until ready to use.

Once the chicken is cool enough to handle, shred it using two forks or your fingers. Discard any large pieces of fat.

In a large bowl, toss the shredded chicken with about 1/2 cup of the BBQ sauce. Add more sauce if desired.

Split the slider buns and lightly butter the cut sides. Toast on the grill or in a skillet over medium heat for 1-2 minutes, until golden.

Assemble the sliders: Place a generous portion of the sauced chicken on the bottom half of each bun. Top with a spoonful of slaw, then the top bun. Serve immediately.