In a medium bowl, whisk together mayo, apple cider vinegar, Dijon mustard, brown sugar, creamy horseradish, lemon juice, Worcestershire sauce, hot sauce, garlic powder, onion powder, salt, and pepper until smooth. Refrigerate to let the flavors meld together.

In a small bowl, combine smoked paprika, cayenne pepper, onion powder, garlic powder, black pepper, sea salt, basil, oregano, and dried thyme. Mix well and set aside for use.

Coat each chicken tender in olive oil, then sprinkle the blackened seasoning generously on both sides. Heat a skillet over medium-high, add a splash of olive oil, and cook the tenders for about 3 minutes per side, or until golden brown and reaching an internal temperature of 165°F.

Combine melted butter, minced garlic, and chopped fresh parsley. Preheat your oven to broil. Brush the cut sides of slider buns with the butter mixture, then place them cut-side up in the oven until golden brown, about 1–2 minutes—stay close to avoid burning!

Spread a generous amount of the Alabama white sauce on the bottom buns. Layer with the blackened chicken tenders, a handful of shredded lettuce, and crisp dill pickles. Drizzle extra sauce on top before placing the top bun. Slice and serve these delightful sliders!