In a bowl, whisk together maple syrup, Dijon mustard, garlic powder, and a pinch of black pepper until smooth. Add the chicken breasts, ensuring they are well-coated. Cover and let marinate for 30 minutes.

Heat a skillet over medium heat and add the beef bacon strips. Cook for 5-7 minutes until crispy. Remove and set on paper towels to drain.

In the same skillet, cook the marinated chicken breasts over medium heat for 5-7 minutes on each side until golden and cooked through. Let it rest before slicing.

Preheat oven to 350°F (175°C). Toast the slider buns for 5 minutes. Assemble by placing arugula on the bottom half of each bun, then the glazed chicken, followed by the bacon, and top with the other bun.

Drizzle more maple syrup over the sliders if desired. Serve warm with sweet potato fries or salad.