Cook the breaded chicken according to the package directions. Allow it to cool slightly, then cut larger pieces into bite-sized portions.
Preheat the oven to 375°F (190°C). Slice the attached Hawaiian rolls horizontally while keeping them connected.
Place the bottom half of the rolls on a parchment-lined baking sheet. Bake for 3 to 5 minutes until lightly toasted.
In a microwave-safe bowl, combine the butter, garlic, and crushed red pepper flakes. Heat in 15-second intervals until melted, stirring between each interval. Season lightly with kosher salt.
Sprinkle half of the mozzarella over the toasted bottom rolls. Add the chopped basil and half of the Pecorino Romano.
Arrange the cooked chicken evenly over the cheese layer.
Spoon the marinara sauce over the chicken, then top with the remaining mozzarella.
Place the top half of the rolls over the filling and brush with half of the garlic butter.
Bake the Chicken Parm Sliders for about 25 minutes until the cheese is melted and the tops are golden brown.
Brush with the remaining garlic butter and sprinkle with the remaining Pecorino Romano before serving with extra marinara sauce.