Trim chicken thighs and cut into 8 small, even pieces. In a bowl season chicken with kosher salt, black pepper, smoked paprika and garlic powder; toss to coat evenly.

Coat and fry

Place flour in a shallow dish. Dredge each chicken piece lightly in flour, shaking off excess. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side (internal temp 165°F / 74°C). Transfer to a wire rack or paper towel-lined plate.

Make spicy honey glaze

In a small saucepan over low heat, melt butter, then whisk in honey, Sriracha and soy sauce. Warm gently until combined and slightly thickened, about 1-2 minutes; remove from heat.

Glaze and assemble

Toss the hot fried chicken in the warm spicy honey glaze until evenly coated. Lightly toast slider buns in a dry pan or oven for 1-2 minutes. Place glazed chicken on bottom bun, top with pickled cucumber ribbons and microgreens, then crown with top bun. Serve immediately (makes 8 sliders).

Truffle Parmesan Fries

Prep potatoes

If frying: rinse cut fries in cold water to remove starch, then dry thoroughly on paper towels. If roasting: preheat oven to 425°F (220°C) and toss fries with 2 tbsp oil.

Cook the fries

Frying method: heat oil in a heavy pot to 325°F (160°C) and blanch fries in batches for 3-4 minutes until pale and tender; remove and drain. Increase oil to 375°F (190°C) and fry until golden and crisp, about 2-3 minutes; drain on paper towels. Oven method: spread fries in a single layer on a baking sheet and roast 25-30 minutes, turning once, until golden and crisp.

Finish and season

While fries are hot, toss with fine sea salt, grated Parmesan, truffle oil and chopped parsley so the cheese melts and coats the fries. Serve immediately alongside sliders.

Smoky Chipotle Bean Dip with Tortilla Chips

Blend the dip

In a food processor or blender combine drained black beans, softened cream cheese, sour cream, minced chipotle, lime juice, ground cumin, ground coriander, olive oil and salt. Pulse until mostly smooth with some texture remaining, scraping down sides as needed. Taste and adjust seasoning or chipotle heat to preference.

Garnish and serve

Transfer dip to a small serving bowl, drizzle a little olive oil over the top and sprinkle with chopped cilantro. Serve with tortilla chips on the side. Keeps refrigerated up to 2 days.