In a large bowl, combine the buttermilk, peri peri spice, and salt. Add the chicken thighs, making sure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Preparing the Gochujang Slaw

Make the Slaw

In a bowl, whisk together gochujang, mayonnaise, rice vinegar, sugar, and salt. In a separate bowl, combine the shredded cabbage and carrot. Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate until ready to use.

Breading and Cooking the Chicken

Prepare the Chicken

In a shallow dish, combine flour, cornstarch, paprika, and black pepper. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, ensuring an even coating.

Fry the Chicken

Heat oil in a deep skillet over medium heat. Fry the breaded chicken for 5-7 minutes on each side, or until golden brown and cooked through. Drain on paper towels.

Assembling the Sandwich

Assemble the Sandwich

Slice the ciabatta rolls in half. On the bottom half, layer arugula, fried chicken, sliced heirloom tomato, pickles, and drizzle with hot honey. Top with the other half of the ciabatta and serve immediately.