Preheat your oven to 400°F and line a baking sheet with parchment.
Season the cut chicken thighs generously with salt and pepper. Set aside.
Grab 3 shallow dishes to set up your breading station. - In the first dish, combine flour, corn starch, salt, pepper, cayenne, garlic + onion powders.- In the second dish, whisk the eggs until they are good and scrambled.- In the third dish, pour the seasoned panko.
Dredge the chicken first in the flour mixture. Shake of the excess. Next, dip in the egg wash to coat both sides. Lastly, turn the chicken in the panko to coat, lightly pressing the breadcrumbs into the flesh. Gently remove it to the sheet pan. Repeat until all the chicken is breaded.
Roast the chicken for 40 minutes. There is no need to flip the pieces over.
Meanwhile, combine the remoulade ingredients in a small bowl. Cover and refrigerate until you're ready to serve.
Just before the chicken is done roasting, lightly butter the cut sides of your slider rolls and sprinkle them with a little garlic powder. Toast them, cut side down on a grill, skillet or grill pan, or slide them into the oven with the chicken for the last couple of minutes.
To serve, slather the rolls with remoulade sauce. Add a piece of chicken, lettuce, tomato, pickles or any other garnishes you like.