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Set up three bowls for breading station
In bowl 1, combine 80g AP flour, salt, pepper, garlic powder, and paprika
In bowl 2, whisk together 1 large egg and 50g egg whites
In bowl 3, place 100g crushed cornflakes
Prepare hot sauce by mixing ⅓ cup Frank's RedHot, chilli powder, 1 tablespoon yogurt butter, 20g brown sugar substitute, and 1 tablespoon honey
Coat 170g trimmed chicken thigh in flour mixture from bowl 1
Dip floured chicken into egg mixture from bowl 2
Coat chicken in crushed cornflakes from bowl 3
Cook breaded chicken until golden and cooked through
Brush or coat cooked chicken with hot sauce mixture
Toast brioche bun if desired
Assemble sandwich with chicken, pickles, and bun