In a small bowl, mix together the smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, black pepper, and optional extra cayenne pepper.

Pat the chicken thighs dry with paper towels and rub the spice mixture evenly over both sides of the chicken.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken thighs and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice blackened crust.

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into smaller pieces to fit the slider buns.

Toast the slider buns lightly in the same skillet if desired.

Assemble the sliders by placing a piece of blackened chicken on the bottom half of each bun, topping with shredded lettuce, sliced tomatoes, and a drizzle of ranch dressing.

Place the top half of the bun on each slider and serve immediately.