Preheat the oven to 350F.

Heat the olive oil over medium-high heat in a large skillet. Add the ground chicken and taco seasoning. Cook the chicken for about 5 minutes, breaking apart. Add the tomatoes, green chilies, green onions to the skillet and continue to cook until the chicken is no longer pink. Turn off the heat and mix the chicken together with the queso.

Use a serrated knife to cut through the middle of your Hawaiian buns horizontally. You want the tops and bottoms to be separated, but the buns to stay together. Place the bottom half on a non-stick baking sheet or dish. You can spray the bottom of the dish or skillet with non-stick spray if you think they will stick.

Cover the buns with half of the mozzarella cheese, then the chicken mixture, then the second half of the mozzarella cheese. The final layer will be the bun tops.

Melt the butter and mix with garlic powder, chopped cilantro, and brush the tops of the buns. Transfer to the oven and cook until the cheese is all melty, the tops are golden, and the chicken is toasty warm in the center. About 10 - 12 minutes.

Transfer to a cutting board or serving dish and cut through the perforations to form 12 sliders. Serve immediately.