Have all ingredients ready in order to assemble sliders.

On one quarter of the waffle, place 1 piece of warm pecan chicken.

Drizzle 1 Tbsp of urfa hot honey over chicken.

Over an open flame or using a kitchen torch, brulee one marshmallow until just charred on the outside.

Quickly place the marshmallow on the chicken and smash with the top quarter of the sweet potato waffle.

Use a wooden pick or skewer to keep the sandwich together.

If making a large amount, flash in a 350°F oven for 1 minute to warm through.

Sprinkle with powdered sugar and serve immediately.

In a large bowl, whisk together flour, baking powder, and salt; set aside.

In another bowl, combine the sweet potato purée, milk, buttermilk, and brown sugar.

Stir the sweet potato mixture into the flour mixture until combined.

Beat egg whites until stiff peaks form. Gradually fold egg whites into batter, ⅓ at a time.

Place batter into a preheated, oiled waffle iron. Cook until lightly browned, about 5 minutes.

In a food processor, finely grind pecans. Combine with flour, half the salt, and half the pepper.

Cut each chicken thigh in half to make 8 equal pieces.

In a bowl, combine buttermilk, paprika, cayenne, and the remaining salt and pepper. Add chicken and marinate at least 2 hours (overnight is best).

Remove chicken and coat each piece with the flour mixture. Shake off excess and place on a baking sheet.

Fry chicken pieces in 325°F oil until golden brown and cooked through, about 5 minutes. Internal temp should reach 165°F. Drain on paper towels.

In a saucepan, add honey and urfa chile. Heat over medium until honey begins to lightly simmer. Stir to combine, then remove from heat.

Add apple cider vinegar and let rest 15 minutes to infuse.

Strain (it’s okay if some small chile flakes remain).