To make patties, combine the first 11 ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and, using your hands, shape into patties about 3 1/2-inches wide. Cover and refrigerate until ready to grill.
To make the mayo, combine all of the ingredients in a small bowl and mix together. Cover and refrigerate until assembling the burgers.
To make the crunchy carrot-jicama slaw: Combine the lime juice, garlic, cumin, cinnamon, curry powder, harissa hot sauce, and salt in a bowl. Mix well to combine. Add the honey, cilantro, oil, carrots , jicama, and black seseame seeds. Mix well and refrigerate until ready to serve.
Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until chicken is cooked through about 6-7 minutes on each side. During the last few minutes of cooking, baste the patties equally with the mango chutney and place the buns or sandwich thins, cut side down, on the outer edges of the rack to toast lightly.
To assemble the sliders, spread the cut sides of the buns with equal portions of the mayo. On each bun bottom, place a patty and equal portions of the slaw. Add the bun tops and serve. Serves:6, prep time: 30 minutes, grilling time: 12 minutes