1. Pound or slice the chicken breasts to an even thickness. In a bowl, combine the chicken, buttermilk, and hot sauce, then marinate for at least 30 minutes.

2. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In a separate bowl, beat the egg.

3. Remove the chicken from the marinade. Dredge each piece in the flour mixture, dip it into the egg, then coat it again in the flour mixture.

4. Heat oil in a skillet over medium heat. Fry the chicken until golden brown, crispy, and cooked through, about 4 to 5 minutes per side depending on thickness.

5. In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha, and honey to make the bang bang sauce.

6. In another bowl, combine the cabbage, carrots, green onions, and cilantro to make the slaw.

7. Lightly toast the sandwich buns. Spread bang bang sauce on the bottom buns, add the crispy chicken, top with more sauce and slaw, then place the top buns on and serve right away.