Slice boneless, skinless chicken breasts into approximately 2-3 inch pieces.

In a mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Add chicken pieces and coat with marinade. Refrigerate for at least 30 minutes.

Heat a skillet over medium-high heat, add olive oil, and cook marinated chicken pieces for about 4-5 minutes on each side until golden brown.

In a saucepan, combine maple syrup, apple cider vinegar, Dijon mustard, Worcestershire sauce, and red pepper flakes. Simmer over medium heat for 5-7 minutes until thickened.

Cook bacon until crispy, then crumble into pieces.

Toast slider buns if preferred, then layer with glaze, chicken, more glaze, crumbled bacon, and arugula or spinach. Optionally add brie cheese before topping with the other bun half.

Serve immediately with sides like sweet potato fries or salad.