In a bowl, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.

Dredge the chicken thighs in the buttermilk, ensuring they are coated evenly, then dip into the flour mixture, pressing gently to coat all sides.

Heat vegetable oil in a large skillet or deep fryer over medium-high heat to 350 degrees F.

Carefully lower the chicken into the hot oil and fry for 5 to 7 minutes on each side or until golden brown and cooked through. Remove and drain on a wire rack.

In a small saucepan, heat the honey over low heat. Add the chopped jalapenos and cook for 3 to 5 minutes. Stir in apple cider vinegar and a pinch of salt, simmering for another 1 to 2 minutes. Remove from heat.

Lightly toast the sandwich buns.

Layer lettuce and tomato on the bottom bun. Place the crispy chicken on top.

Generously drizzle with the jalapeno honey mixture. Add pickles if desired. Top with the bun lid and serve immediately.