In a bowl, whisk together maple syrup, Dijon mustard, garlic powder, and black pepper to create a zesty marinade. Add the boneless, skinless chicken breasts into the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 30 minutes.

Heat a large skillet over medium heat and add the beef bacon strips. Cook them for about 5–7 minutes, flipping occasionally, until they turn crispy and golden brown. Transfer the bacon to a plate lined with paper towels to drain excess grease.

Using the same skillet with reserved bacon drippings, increase heat to medium-high. Carefully add marinated chicken breasts and cook for 5-7 minutes on each side or until golden brown and internal temperature reaches 165°F.

Toast the slider buns lightly in a separate skillet or grill until golden and warm. Slice each cooked chicken breast to fit the buns. Layer warm buns with chicken, a slice of crispy beef bacon, and fresh arugula.

Drizzle extra maple syrup over the assembled sliders for added sweetness. Serve warm, optionally with sweet potato fries or a salad.