Preheat oven to 400°F. Bake chicken following package instructions.

Leave rolls connected; do not break apart or separate. Instead, cut entire group of rolls in half horizontally to make 1 large top and 1 large bottom. Place pickle slices on bottom half of rolls.

Combine salad kit ingredients.

Cut each chicken tender in half; place on top of pickles. Drizzle with honey; top with cabbage mixture and top half of rolls. Cut into 12 sliders and serve.