Make the chicken marinade:

In a large bowl, whisk together the buttermilk, garlic powder, chile flakes and salt. Add the chicken thighs and toss to coat completely. Marinate in a zip-top bag or covered bowl and refrigerate for at least 2 hours or up to overnight.

Make the gochujang honey glaze:

In a small saucepan, combine the honey and gochujang, and place over medium heat. Bring to a simmer, then remove from the heat and set aside.

Make the kimchi mayo:

In a small bowl, whisk the kimchi, mayonnaise and soy sauce to combine. Set aside and reserve for assembly.

Make the slaw:

In a medium bowl, combine the shredded cabbage and lemon juice. Massage the cabbage until tender.

Make the chicken dregde:

In a countertop fryer or large pot over medium heat, bring the neutral oil to 350 F.

In a shallow dish, mix together the flour, cornstarch, garlic powder, chile flakes, salt and pepper.

Remove the chicken from the marinade and let the excess liquid drip off. Place the chicken in the flour mixture and toss to coat completely. Shake off excess flour and carefully place the chicken into the hot oil, making sure not to overcrowd. Fry the chicken until the crust turns golden brown and it reaches an internal temperature of 165 F, about 8 minutes.

Carefully remove the chicken from the oil and place on a wire rack to rest for 5 minutes.

Assemble the sandwich:

When ready to assemble, toss the chicken in the Gochujang Honey Glaze to coat completely.

Spread kimchi mayo on both halves of the potato bun. On the bottom half, layer slaw, gochujang honey–glazed fried chicken and pickles, then top with the other half of the bun.