BBQ Pulled Chicken Sliders

1. Preheat oven to 350F. 2. In a large mixing bowl, mix together 1/3 Cup Almond Meal, 1/4 Cup Flax Seed Meal, 3 Tbsp. Parmesan Cheese, 1 tsp. Baking Soda, 1 tsp. Southwest Chipotle Seasoning, and 1 tsp. Paprika. 3. In a microwave safe container, microwave 4 Tbsp. Butter until it’s melted. That’s about 35-40 seconds. 4. Add 2 Large Eggs, 1/2 tsp. Apple Cider Vinegar, and the melted butter to the almond flour mixture. I like to not mix the almond flour mixture until the wet ingredients are in there. I normally directly pour my vinegar over the baking soda to make it react with the acid. 5. Mix everything together well and until everything is combined. 6. In a muffin top pan, distribute your batter evenly between 8 holes. 7. Put the buns in the oven for 15-17 minutes. 8. While the buns are baking, heat the leftover BBQ Pulled Chicken in a pan, letting the sauce reduce to a thick consistency. 9. Shred some cheddar cheese while you wait. I normally grate about 2 Tbsp. Cheddar Cheese per slider that I will be making. 10. When the buns are finished, take them out of the oven. I use these awesome oven gloves that give really good grips. They’re silicone, give ease of grabbing things, and work exceptionally well with things like cast iron skillets. I ended up getting some after I burned myself on some cookie sheets the other week. 11. Let your buns cool for 1-2 minutes in the pan. 12. Remove the buns from the pan and place on a cooling rack. 13. Once cooled for 5 minutes, cut the buns in half. 14. Spread your cheese on the buns. 15. Add your BBQ Pulled Chicken and top with extra sauce if you’d like.