Place chicken in a bowl or ziploc bag and pour 1 cup of Stubbs Green Chile Anytime sauce over, coating the chicken thoroughly.
Let marinate for 1 or more hours.
While the chicken is marinating, assemble the slaw. Place the red cabbage and coleslaw mix in a bowl (or if travel tailagating in a ziploc bag).
Drain the juice from the pineapple ( you should have about ¼ of a cup) into a small bowl or a Solo cup if travel tailgating! Mix with 1 Tablespoon of Stubbs Green Chile Anytime Sauce. and 1 teaspoon honey. Whisk ( for travel tailgating, a plastic fork will work!) Drizzle in 1 Tablespoon of vegetable oil and whisk again. Season with salt and pepper to taste. Drizzle dressing on cabbage mix. Stir in the reserved pineapple.
Pour about 2 Tablespoons of the Stubbs sauce in a small bowl or Solo cup.
Pre heat the grill to medium high. On clean grates place the chicken thighs and close grill. Grill for 3 - 4 minutes or until chicken easily releases from the grates, basting once or twice with the Stubbs sauce.Turn over, close grill and grill for another 2 - 3 minutes. Open the grill and place ½ slice of cheese on top of each chicken thigh. Close the grill and let the cheese melt for another 2 minutes. Open the grill and check chicken for doneness. Chicken is properly cooked when the interior temperature of the thigh is 165 degrees.
Remove thighs from the grill to a clean plate. Place 2 Tablespoons of slaw on the bottom of each slider bun. Top with the chicken and a small drizzle of the Stubbs sauce. Enjoy!