Place the chicken pieces in a gallon-size zip-top bag or a covered container. Pour in the buttermilk, sweet green tea, and kosher salt. Seal, toss to coat, and refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 425°F. Line a baking sheet with parchment paper. If your chicken pieces will crowd the pan, line a second baking sheet as well.

In a medium bowl, combine the corn flake crumbs, whole wheat flour, smoked paprika, and garlic powder; stir to mix evenly.

Remove one piece of chicken at a time from the marinade, letting excess liquid drip off. Dredge the chicken in the crumb mixture, pressing gently so the crumbs adhere. Place each coated piece on the prepared baking sheet, leaving space between pieces.

Bake the chicken at 425°F for 15–20 minutes. Flip each piece and continue baking an additional 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or juices run clear).

Remove the chicken from the oven and spoon or brush the buffalo sauce over each piece to coat (use the 1 cup buffalo sauce). If you prefer extra sauce on the side, reserve a small amount before coating.

If using the crumbled blue cheese, stir it into the Greek yogurt ranch. Spread Greek yogurt ranch (plain or with blue cheese) on the bottom half of each brioche slider bun.

Assemble the sliders: place a sauced chicken piece on each bottom bun, top with shredded lettuce, shredded carrots, microgreens, and sliced avocado. Finish with the top bun and serve immediately.