1. In a small bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, salt, and pepper to create the marinade.
2. Place the chicken thighs in a large resealable bag or shallow dish, and pour the marinade over them. Ensure each piece is well-coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat. Once hot, grill the marinated chicken thighs for about 5-6 minutes on each side, or until the internal temperature reaches 165°F. Let them rest for a few minutes before slicing.
4. As the chicken rests, mix the mayonnaise and lemon juice in a small bowl to create a zesty spread.
5. Assemble the sliders by spreading the mayonnaise mixture on each half of the slider buns.
6. Layer the sliced chicken, crispy bacon, lettuce, and tomato slices on the bottom half of each bun. Top with the other half of the bun to complete the slider.

Pro tip: Use a meat thermometer to ensure your chicken is perfectly cooked — juicy but not dry. The smell of the grill reminds me of summer barbecues in our Devon garden, where every meal felt like a special occasion.