In a mixing bowl, combine 1/4 cup maple syrup, 2 tablespoons Dijon mustard, garlic powder, and black pepper to create a flavorful marinade. Add the 1 lb boneless, skinless chicken breasts, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes.

Heat a large skillet over medium heat. Once hot, add 6 slices of bacon, cooking each piece for about 5-7 minutes, or until crispy and golden brown. Carefully remove the bacon from the skillet and place it on paper towels to drain any excess grease.

In the same skillet, add 1 tablespoon of olive oil and heat it over medium-high heat. Remove the marinated chicken from the fridge and cook for 5-7 minutes on each side until fully cooked.

Transfer the chicken to a cutting board and allow it to rest for about 5 minutes. Once rested, slice the chicken into thin pieces.

While your chicken is resting, return the skillet to medium heat. Lightly toast 6 slider buns cut-side down for around 1-2 minutes until they are golden and slightly crisp.

On each toasted bun, layer a handful of fresh arugula, followed by the sliced chicken and crispy bacon. Optionally drizzle additional maple syrup over the top.

Arrange your sliders on a serving platter, serve warm alongside sweet potato fries or a garden salad.