Brine the Chicken (10 minutes): Slice chicken into sandwich-sized pieces if large. In a bowl, whisk buttermilk, salt, and hot sauce. Add chicken, toss to coat. Set aside at room temp while you prep everything else.

Make the Pickled Cucumbers (10 minutes active, rest while cooking): Thinly slice cucumber (rounds or half-moons). Toss with vinegar, sugar, and salt. Stir once or twice and let sit.

Make the Slaw (5 minutes): In a bowl, combine cabbage and carrot/apple. Add mayo, lemon juice, salt, and pepper. Toss well and taste. Add more lemon if it needs brightness. Refrigerate until assembly.

Make the Spicy Mayo (2 minutes): Mix all ingredients until smooth. Taste and adjust.

Dredge the Chicken (5 minutes): Preheat air fryer to 400°F (205°C). Mix all dredge ingredients in a shallow bowl. Drip 1–2 tbsp of brine into the dredge and rub it in with your fingers. Remove chicken from brine, let excess drip off. Press firmly into dredge until well coated.

Air Fry the Chicken (12–15 minutes): Spray air fryer basket lightly with avocado oil spray. Place chicken in a single layer. Spray tops generously with oil. Cook: 6–7 minutes, then flip, spray again, 5–7 minutes more. Chicken is done when deep golden brown and internal temp 165°F.

Assemble the Sandwich: Toast buns lightly. Bottom bun → spicy mayo → chicken → pickles → slaw → extra spicy mayo on top bun. Optional drizzle of honey for sweet-heat contrast.