Begin by cutting boneless, skinless chicken breasts into 2 to 3-inch square pieces. In a bowl, combine with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Cover and marinate for at least 30 minutes.

Heat a skillet over medium-high heat and add olive oil. Once shimmering, add marinated chicken in an even layer; cook for 4-5 minutes on each side until golden brown and internal temperature reaches 165°F.

In a small saucepan, combine maple syrup, apple cider vinegar, Dijon mustard, Worcestershire sauce, and optional red pepper flakes. Heat over medium heat until it simmers, then cook for 5-7 minutes until glaze thickens.

In another pan, cook the bacon over medium heat until crispy and brown, about 6-8 minutes. Remove from heat, drain on paper towels, and crumble.

Optional: Lightly toast slider buns. Spread warm maple glaze on each bun, layer with chicken pieces and additional glaze, crumbled bacon, Brie cheese, and arugula or spinach. Top with bun.