Rated-r Recipe

Pat the chicken thighs dry with paper towels. Trim excess fat and, if thick, butterfly or pound to an even ~1/2-inch thickness so they cook evenly.

Season both sides of the chicken with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder.

Optional crisp (recommended for texture)

If you want a crispy exterior, combine 1/2 cup flour, 2 tbsp cornstarch and 1/2 tsp salt in a shallow dish. Add the chicken and press to coat both sides. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken 2–3 minutes per side until golden, then transfer to a wire rack to drain. If skipping crisping, heat 1 tbsp oil in the skillet instead and sear the seasoned raw thighs 3–4 minutes per side until cooked through (internal temp 165°F / 74°C).

In a small saucepan over low heat melt 3 tbsp butter. Add 1/2 cup habanero hot sauce, 1 tbsp apple cider vinegar and 1 tsp honey. Whisk and warm gently until combined and slightly thickened, about 2–3 minutes; taste and adjust heat/sweetness as desired. Remove from heat.

If you fried the chicken, transfer drained chicken to a large bowl while still hot. Pour about three-quarters of the warm buffalo-habanero sauce over the chicken and toss to coat thoroughly so the sauce adheres. Reserve remaining sauce to drizzle at serve.

In a small bowl combine 1/2 cup mayonnaise, 1 tbsp sriracha, 1/2 tsp habanero paste (or finely minced habanero), 1 tsp fresh lime juice, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to assemble.

Split the brioche buns and spread 1/2 tbsp softened butter on each cut side. Heat a skillet over medium heat and toast buns buttered-side down until golden, about 1–2 minutes. Remove from heat.

If chicken was seared (not breaded) and finished in skillet, place the cooked chicken back in the skillet over low heat, lay the habanero jack slices across the top of each piece and cover for 1–2 minutes until cheese melts. If breaded and sauced, place sauced chicken on a baking sheet, top with cheese and broil 1–2 minutes until cheese bubbles.

Spread about 1–2 tbsp spicy mayo on the bottom half of each bun. Place a handful (~1/2 cup) shredded lettuce on the mayo, add the sauced chicken topped with melted habanero jack, then 3 pickle slices and a sprinkle of thinly sliced green onion if using. Drizzle reserved buffalo sauce lightly over the chicken for extra heat if desired. Cap with top bun.

Serve immediately with extra spicy mayo and remaining sauce on the side. Recommend napkins — this sandwich is blazing hot.