Preheat your oven to 400°F. Spray a 9 x 13 baking dish with nonstick cooking spray and set aside.
Seasoned chicken thighs on both sides with salt, pepper and garlic powder. Transfer the chicken to the baking dish and set aside while you make the barbecue sauce.
In a medium mixing bowl, whisk together the tomato sauce, chopped onion, garlic, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, molasses, liquid smoke, and spices. Pour the barbecue sauce over the chicken thighs, making sure all of the chicken is coated and sauce.
Bake the chicken in the preheated oven for 35 to 45 minutes until cooked through.
Meanwhile, add the shredded cabbage and carrots to a large mixing bowl. In another small mixing bowl whisk together the mayonnaise, sugar, apple cider vinegar, mustard, lemon juice, salt, and pepper. Refrigerate the coleslaw until you are ready to assemble the sliders.
Once the chicken has cooled enough to handle, shred the chicken with your fingers or two forks.
Separate the Hawaiian rolls and cut them in half lengthwise so that there is a top and bottom for the sliders. I recommend only assembling the number of sliders you will be serving at a time so they do not get soggy.
Using silicone-tipped tongs, pile barbecue pulled chicken onto the bottom half of the slider bun. About ¼ cup of chicken should be a good amount, but pile on as much as you like! Top the chicken with 2-3 tablespoons of coleslaw and place the top half of the Hawaiian roll on top of the coleslaw. Enjoy!