1. Preheat the oven to 350°F.
2. Heat the olive oil over medium-high heat in a large skillet.
3. Add the ground chicken and taco seasoning, and cook the chicken for about 5 minutes, breaking apart.
4. Add the tomatoes, green chilies, green onions to the skillet and continue to cook until the chicken is no longer pink.
5. Turn off the heat and mix the chicken together with the queso.
6. Use a serrated knife to cut through the middle of your Hawaiian buns horizontally. You want the tops and bottoms to be separated, but the buns to stay together.
7. Place the bottom half on a non-stick baking sheet or dish. You can spray the bottom of the dish or skillet with non-stick spray if you think they will stick.
8. Cover the buns with half of the mozzarella cheese, then the chicken mixture, then the second half of the mozzarella cheese. The final layer will be the bun tops.
9. Melt the butter and mix with garlic powder, chopped cilantro, and brush the tops of the buns.
10. Transfer to the oven and cook until the cheese is all melty, the tops are golden, and the chicken is toasty warm in the center. About 10 - 12 minutes.
11. Transfer to a cutting board or serving dish and cut through the perforations to form 12 sliders.
12. Serve immediately.

Notes from Jess:

• Feel free to add other toppings after the final layer of mozzarella before you put the tops on, if desired. Sometimes she adds fresh or pickled jalapeños for spicy lovers, sliced or chopped red onions, or even some crumbled bacon. The possibilities are endless.
• She often cooks hers on a non-stick baking sheet, but if you think the buns will stick to your baking sheet, go ahead and line the bottom with parchment paper or a layer of non-stick cooking spray.
• Any leftovers should be kept in a sealed container, refrigerated, and enjoyed within the next 2 days.

For Jess' full blog article and to check out her other delicious recipes go to SLICE OF JESS.