1. Place the chicken pieces in a bowl with buttermilk and let them marinate for 20 to 30 minutes.

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

3. Remove the chicken from the buttermilk, dip each piece into the egg, then coat well in the flour mixture.

4. Heat vegetable oil in a deep skillet over medium heat and fry the chicken in batches for 4 to 5 minutes per side, until golden brown and cooked through.

5. Transfer the cooked chicken to a wire rack or paper towel lined plate.

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

7. In another bowl, toss the shredded cabbage, shredded carrots, lime juice, and cilantro to make the slaw.

8. Lightly toast the brioche buns.

9. Spread bang bang sauce on the bottom buns, add the crispy chicken, spoon on more sauce, then top with slaw, jalapeño slices, and sesame seeds.

10. Add the top buns and serve immediately.