In a slow cooker, combine the chicken thighs, hot honey, soy sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to coat the chicken evenly.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
Once cooked, shred the chicken using two forks and stir it back into the sauce.
In a separate bowl, mix the coleslaw mix, mayonnaise, apple cider vinegar, and sugar until well combined. Season with salt and pepper to taste.
Toast the hamburger buns if desired.
Assemble the sandwiches by placing a generous portion of the hot honey chicken on the bottom half of each bun, topping with coleslaw and pickles if using.
Place the top half of the bun on each sandwich and serve immediately.