1. In a small bowl, combine the mayonnaise, sriracha, lemon juice, and 1 tsp grated ginger. Mix well and set aside.
2. In another bowl, combine buttermilk, onion powder, garlic powder, salt, and pepper. Add the chicken pieces and marinate for 30 minutes.
3. Prepare a quick pickle by thinly slicing cucumber, adding it to a jar with dill and 2 cloves of garlic, and covering it with 1 cup of water, 2 tbsp of white vinegar and sugar.
4. Shred half a head of cabbage and combine it in a large bowl with diced white onion, chopped scallions, 1 tbsp of soy sauce, and shredded carrots. Mix well. Add mayonnaise, salt, and pepper, and mix again. Set aside.
5. Make the gochujang sauce by combining 4 cloves of minced garlic and 1 tbsp of minced ginger with gochujang, ketchup, rice wine vinegar, brown sugar in a saucepan over medium heat and let it simmer.
6. For breading, combine all-purpose flour, cornstarch, salt, and pepper in a bowl.
7. Dredge marinated chicken through the flour mixture.
8. Heat up avocado oil and fry until golden brown.
9. Toast the buns with a thin layer of avocado oil. Toss the fried chicken into the gochujang sauce and assemble the sandwich with the slaw and pickled cucumbers.
