Heat an outdoor grill to medium-high heat and lightly oil the grate. If you would prefer to cook indoors, heat a large skillet over medium heat on your stovetop.

Stir the sour cream and Worcestershire sauce together in a small bowl; set aside.

Mix the ground chicken, ¼ cup hot sauce, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into 8 ¾ inch-thick patties.

Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165°F. If cooking inside on a skillet, cook 4 minutes per side on medium-high heat. Add a slice of cheese on top of each burger patty. Allow to melt (this should only take about 20 seconds).

To assemble the sliders, place a lettuce leaf on each bottom bun. Top with a burger patty, then spoon on 1 tablespoon of the sour cream sauce, and 1 tablespoon celery. Place the top bun on top to finish the sandwich.