Combine 1.5 tbsp honey and 1 tbsp adobo sauce with chicken tenders in a bowl and refrigerate for 1 hour.
Heat 1 tbsp olive oil in a skillet over medium-high heat and sear chicken for 3-4 minutes per side until charred and cooked through.
Slice chicken into bite-sized pieces and toss with remaining pan juices.
Mix mayonnaise, remaining adobo sauce, lemon juice, and garlic powder until smooth to create the chipotle sauce.
In a small bowl, whisk melted butter, remaining honey, and paprika for the glaze.
Preheat oven to 350F and line a baking sheet with parchment paper.
Slice slider rolls horizontally, place bottoms on the tray, and spread with chipotle mayo.
Layer the chicken and shredded cheese over the bottom buns.
Place top buns over the cheese, brush the tops with the honey-butter glaze, and bake until cheese is melted and buns are golden.