• Clean up chicken thighs by removing any tendons or excess fat.
• In a shallow baking dish, beat 2 eggs and set aside.
• In another shallow baking dish, whisk together flour and all the spices.
• In the 3rd baking dish, add the crushed corn flakes.
• Bread the chicken thighs by dredging through the spiced flour, then dip in the beaten eggs, then dip in the corn flake crumbs, pressing the crumbs into the chicken gently until every bit is coated in the crumbs.
• Shake off any excess, and set aside on a plate. Repeat with remaining chicken thighs.
• Line air fryer baskets with parchment paper or use a non-stick liner. Preheat air fryer to 390°F.
• Place coated chicken in air fryer, and lightly spray with non-stick cooking spray.
• Cook for 25-35 minutes, flipping the chicken over after 15 minutes, and spraying again with non-stick cooking spray. The internal temperature should reach 165°F. Time may vary depending on your air fryer.

Make the coleslaw

• While chicken is cooking, prepare coleslaw dressing by whisking mayonnaise, vinegar, salt and honey together in a large bowl.
• Add coleslaw mix and toss until combined. Set aside.

Make the spicy sauce

• Make the spicy sauce by whisking together mayonnaise and chili sauce. Set aside.
• Prepare brioche buns by lightly buttering cut sides and toast in a skillet, on a flat griddle, or under the oven broiler.
• When the chicken is done, immediately sprinkle chicken with salt, then assemble the sandwiches.

Assemble the sandwiches

• Spread spicy sauce on each toasted bun.
• Top the bottom bun with slices of pickle, then 1 piece of crispy chicken.
• Top chicken with ¼ cup prepared coleslaw. Top with the top side of the bun.
• Enjoy!