Marinate the chicken

• In a bowl, combine the chicken thighs with the buttermilk, salt, black pepper, paprika, Cajun seasoning, garlic powder and onion powder.
• Cover and refrigerate for at least 1 hour or overnight.

Prepare the dry batter

• In a wide bowl, mix the flour, cornstarch, salt, black pepper, paprika, onion powder and garlic powder.
• Set aside.

Coat the chicken

• Keep the remaining spiced buttermilk from the chicken as the wet batter.
• Coat each marinated chicken thigh in the dry batter, then in the wet batter, then again in the dry batter.

Fry the chicken

• Heat the oil in a pan and shallow fry the chicken in batches, flipping sides, until golden brown and cooked through.

Make the honey Sriracha glaze

• Mix the mayonnaise, Sriracha, honey and chives in a bowl.
• Coat the fried chicken with the glaze.

Make the spicy sauce

• Combine the mayonnaise, Sriracha, chopped red onion, jalapeño, salt, garlic powder, onion powder and parsley in a bowl.

Assemble the sandwiches

• Fill the brioche buns with the glazed fried chicken, lettuce, onion, tomatoes and pickled cucumber.
• Drizzle with the spicy sauce and close the buns.