Tenderize the chicken breast until flattened
Slice the chicken breast in half
Season both pieces with salt and garlic powder
Set up three breading stations: Station 1 with flour, salt, garlic powder and pepper; Station 2 with egg whites and hot sauce; Station 3 with crushed corn flakes
Dunk each chicken piece in the flour mixture, then dip in the egg white and hot sauce mixture
Press the chicken into the crushed corn flakes, pressing down to ensure full coating
Lightly spray the breaded chicken with oil
Air fry the chicken, flipping halfway through until cooked through
Lightly toast the brioche buns
Mix together Greek yogurt, Sriracha, Gochujang, and pickle juice to make the sauce
Assemble sandwiches by placing chicken on buns, topping with sauce and pickles
