In a bowl, combine all Marinade ingredients and coat the chicken thighs. Let marinate for at least 15 minutes.
Heat Vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes. Remove chicken from skillet and set aside.
In the same skillet, add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Stir in Curry powder and Cayenne pepper and cook for 30 seconds, until fragrant.
Add Diced tomatoes and Chicken broth to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Shred the cooked chicken and add it back to the sauce. Stir to combine.
Spoon the Creole curry chicken mixture onto Slider buns. Garnish with Cilantro, if desired.
