Preheat a smoker to 275°F. If your smoker has a water pan, fill it according to the manufacturer’s instructions. Use a mild wood such as applewood for a gentle smoke flavor.

Grate half of the apple into a large mixing bowl. Add the ground chicken, panko, egg, Dijon mustard, salt, pepper, smoked paprika, and 1 tablespoon of the maple syrup. Mix gently until combined, taking care not to pack the mixture too firmly.

Divide the chicken mixture into four portions and shape each into a small loaf. Set the loaves on a smoker-safe tray with space between them so smoke can circulate.

Smoke the mini meatloaves until the centers reach 165°F on an instant-read thermometer, about 45 to 60 minutes depending on their size and the smoker. Brush the tops with 1 tablespoon of the remaining maple syrup during the last 15 minutes.

While the loaves cook, thinly slice the remaining apple half. In a bowl, toss it with the cabbage, apple cider vinegar, olive oil, and the remaining 2 tablespoons of maple syrup. Let the slaw sit for at least 10 minutes, then toss again before serving.

Rest the meatloaves for 5 minutes after removing them from the smoker. Serve each with a portion of apple and cabbage slaw.