Preparation

• In a Dutch oven over medium heat, brown chicken in 1 tablespoon olive oil for 5 minutes.
• Meanwhile, stir together ketchup, chili sauce, ½ cup honey, water, lime juice and zest, garlic, ginger and pepper. Pour over browned chicken and bring to a boil. Reduce heat to low and cook, covered, stirring occasionally, until chicken is tender, 25-30 minutes.
• Remove chicken and bring sauce back to a simmer; cook until thick, about 5 minutes. Shred chicken with 2 forks; toss with reduced sauce.
• Preheat oven to 375°. Place bottom buns in a greased 13x9-in. baking dish. Place half a slice of cheese on each of the buns; spoon chicken mixture on top of cheese. Top with remaining cheese; replace bun tops.
• Stir together the remaining 2 tablespoons olive oil, remaining 2 tablespoons honey and the red pepper flakes. Brush over bun tops. Sprinkle with the coarse salt if desired.
• Bake until tops are golden and cheese has melted, 10-15 minutes. Garnish with green onions.
• Stir together all sauce ingredients. Serve alongside sliders.