Thinly slice sugar snap peas. Mix with the coleslaw, mayonnaise, Dijon mustard, lemon juice, dill, parsley, pepper flakes, and salt and pepper. Let sit 30 minutes in the refrigerator to combine. Cut the Hawaiian sweet rolls in half and lightly toast. Cut the chicken tenders in halves or thirds and distribute among the bottom half of the roll, then top each roll with around 2 tablespoons of slaw mixture before you add the tops.