Cook the bacon in a skillet over medium-high heat until crisp, about 8-10 minutes, then transfer to a paper towel-lined plate and chop into bite-sized pieces once cooled. In the same skillet (no need to clean—those browned bits add flavor), reduce heat to medium and add the room-temperature cream cheese. Stir constantly until it begins to soften and meld with the residual bacon fat, about 2 minutes. Add the shredded chicken and stir until combined, then pour in the garlic sauce and fold everything together until the mixture is uniform and heated through, about 3-4 minutes. Taste and adjust seasoning if needed—I like to add a small pinch of extra garlic powder here for deeper flavor. Remove from heat and fold in the chopped bacon.

Preheat your oven to 375°F. Arrange the 12 Hawaiian rolls on a 9x13 inch baking dish (or similar size), cutting them in half horizontally so the bottom halves sit flat on the dish. Place one slice of provolone cheese on each bottom bun half, then evenly distribute the warm chicken filling mixture from Step 1 over the cheese, about 2-3 tablespoons per slider. Top each slider with a generous handful of shredded mozzarella (roughly 2 tablespoons per slider, using about 1.5 cups total), then add a piece of the chopped bacon. Finally, place the top bun halves over each slider.

In a small bowl, combine the melted butter (cooled to room temperature) with the italian seasoning and garlic powder, stirring well. Brush this mixture evenly over the tops of all the buns—I find using a pastry brush helps distribute it more evenly than drizzling. Cover the entire baking dish tightly with foil to trap steam and prevent the tops from browning too quickly, then bake for 18-22 minutes until the cheese is fully melted and the buns are golden. Remove the foil carefully (watch out for steam), and if the tops need a bit more color, bake uncovered for an additional 1-2 minutes. Sprinkle the fresh parsley over the sliders just before serving for a fresh, herbaceous finish.