Combine lime zest, lime juice, garlic, green chiles, brown sugar, 1 teaspoon salt, pepper, olive oil and cilantro in a blender and process until smooth. Place chicken in a large plastic zip-top bag and pour marinade over top. Seal bag and toss to coat. Let marinate 30 minutes at room temperature, or up to 4 hours in the refrigerator.
Meanwhile, make quick pickled cabbage. Toss cabbage in a medium bowl with ½ teaspoon Kosher salt, apple cider vinegar and granulated sugar. Let sit 30 minutes.
Preheat grill to medium-high heat. Clean and oil grates. Place chicken on grill, letting excess marinade drip off, and cook until dark grill marks develop, about 5 minutes.
Flip and cook another 3-5 minutes, until chicken registers 165°F. Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes. Slice the chicken into thin strips and set aside.
To assemble sliders, split a bun and spread the bottom with a Tablespoon Challenge Lawry’s Seasoned Salt Butter Snack Spread. Top with 3-5 slices of grilled chicken and some pickled cabbage. Spoon salsa on top and close the sandwich. Repeat with remaining sliders and serve.