Chicken Bacon Ranch Sliders

Season chicken thighs with 1 tablespoon of all-purpose seasoning and grill until fully cooked. Set aside.

Preheat your oven to 350°F (175°C).

Slice the entire slab of Hawaiian rolls in half horizontally, separating the tops from the bottoms.

Place the bottom half of the rolls on a baking sheet and layer evenly with provolone cheese slices.

Place the top half of the rolls on the baking sheet. Brush with melted butter and sprinkle with ranch seasoning powder.

Bake for 5-7 minutes, or until the cheese is melted and the tops are golden brown.

While the buns are toasting, prepare the filling. On a large cutting board, pile the shredded lettuce, sliced tomato, pickles, cooked chicken, crispy bacon, and sliced red onion.

Sprinkle the pile with the remaining 1 tablespoon of all-purpose seasoning and drizzle with ranch dressing.

Using a large cleaver or knife, chop everything together until it's a well-combined, finely chopped mixture.

Remove the buns from the oven. Spread the chopped chicken mixture evenly over the cheesy bottom buns.

Place the toasted top buns over the filling. Slice into individual sliders and serve immediately.