In a mixing bowl, combine maple syrup, Dijon mustard, garlic powder, and black pepper. Slice the boneless, skinless chicken breasts thinly and immerse in the marinade. Cover and refrigerate for at least 30 minutes.

Heat a skillet over medium heat and add the beef bacon, cooking until crispy, about 5-7 minutes. Reserve the drippings in the skillet.

In the reserved drippings, increase heat to medium-high. Add the marinated chicken slices, cooking for 5-7 minutes on each side until golden brown and reach an internal temperature of 165°F.

Slice the slider buns in half. In the same skillet, lightly toast cut sides of buns for 1-2 minutes until golden and crispy.

Assemble sliders by layering arugula on the bottom half of each bun, adding a slice of chicken followed by a piece of bacon. Drizzle with extra maple syrup if desired before adding the bun tops.

Serve assembled sliders warm on a platter, ideally with sweet potato fries or a fresh salad.