In a bowl, mix flour, cornstarch, garlic powder, salt, pepper, paprika, and cayenne pepper. In a separate bowl, beat the eggs.

Coat the chicken thighs first in the flour mixture, then dip them in the egg wash, and finally coat them again in the flour mixture. Press firmly to ensure they are fully coated.

In a small bowl, combine mayonnaise, sriracha, honey, and a pinch of salt, pepper, and paprika. Mix until well combined.

Heat oil in a pot to about 340°F (170°C). Carefully add the breaded chicken to the hot oil and fry until golden brown.

Once golden brown, remove the chicken from the oil and let it rest on a wire rack for a few minutes.

For extra crispiness, return the chicken to the hot oil and fry for another two minutes.

In another bowl, combine the premade slaw mix with mayonnaise and a squeeze of lemon juice. Season with salt and pepper to taste and mix well.

Toast your buns. Spread the slaw on the bottom bun, place the crispy fried chicken on top, and drizzle with the spicy mayo sauce. Cover with the top bun and serve immediately.