Place chicken, balsamic vinegar, olive oil and minced garlic into a ziploc bag. Move the chicken around in the bag so that all of the chicken is coated in the marinade. Refrigerate for 1 - 3 hours.
When marinating is complete, roast chicken for 20 - 25 minute or until fully cooked. Shave chicken and stack 2 - 3 slices on slider bun.
Top with a slice of pear and slice of gouda. I like the gouda melted so I pop the slider under the broiler for about 20 - 30 seconds.
Top with arugula and top of bun.