In a slow cooker, combine the chicken broth, hot honey, soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper, and salt. Stir well to combine.

Add the chicken thighs to the slow cooker, ensuring they are submerged in the sauce. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat with the sauce.

Toast the hamburger buns lightly. If using, place a slice of cheddar cheese on the bottom half of each bun.

Spoon the hot honey chicken onto the buns, and top with coleslaw mix and pickles if desired. Place the top half of the bun on each sandwich and serve immediately.