Preheat the oven to 350°F.

Place the shredded chicken into a large mixing bowl.

Pour the buffalo sauce over the chicken.

Add 3 tablespoons melted butter, ½ teaspoon garlic powder, and ¼ teaspoon salt to the bowl.

Stir until the chicken is evenly coated and glossy.

Using a serrated knife, slice the slider buns horizontally while keeping them connected.

Place the bottom half of the buns into a baking dish.

Spread the ranch or blue cheese dressing evenly over the bottom buns.

Spoon the buffalo chicken mixture evenly across the buns, spreading it gently into the corners.

If using pickles, layer the dill pickle slices evenly over the chicken.

Sprinkle the mozzarella cheese evenly over the chicken layer.

Sprinkle the Monterey Jack cheese evenly on top of the mozzarella.

Place the top half of the buns over the cheese layer.

In a small bowl, mix 3 tablespoons melted butter with ½ teaspoon garlic powder and ½ teaspoon dried parsley.

Brush the butter mixture evenly over the tops of the buns.

Cover the baking dish loosely with foil.

Bake for 15 minutes to heat the sliders through.

Remove the foil and continue baking for 10 to 12 minutes, until the tops are golden brown and the cheese is fully melted.

Remove the sliders from the oven and let them rest for 5 minutes before cutting.

Garnish with sliced green onions and drizzle with extra buffalo sauce if desired.

Slice into individual sliders and serve warm.