Preheat your oven to 200C (180C fan-forced). Slice each chicken breast into 6 equal sized pieces, giving you a total of 12. Gently tap them flat with the side of a knife or rolling pin.
Rub the cornflour and a little salt into the chicken pieces. Add the buttermilk and coat the chicken evenly.
Dust each piece of chicken in the ground corn flakes and arrange on a lined baking tray. Spray each gently with the olive oil and bake for 12 minutes.
While you’re waiting, combine the shredded zucchini with 1 tbs of mayo to make the slaw. For the burger sauce combine the remaining mayo with the peanut butter and tomato sauce.
Remove the chicken from the oven. Arrange the sliders with sauce first, then chicken then a small pile of slaw. Slide a skewer through a cherry tomato and then through the top of the burger to keep everything in place.