Prepare the dipping stations: Station 1 - Flour + salt/garlic/pepper, Station 2 - Egg whites + hot sauce, Station 3 - Crushed corn flakes.
Dip the chicken breast halves into the flour mixture, then the egg white mixture, and finally the crushed corn flakes to coat.
Bake or air fry the coated chicken until crispy and cooked through.
Assemble the sandwich by placing the crispy chicken on the brioche buns.
Top with the sauce made by mixing the Greek yogurt, Sriracha, Gochujang (optional), and pickle juice.
Add pickles of choice.