In a large bowl, combine the buttermilk, cayenne pepper, paprika, garlic powder, salt, and black pepper. Add the chicken thighs and marinate for at least 1 hour, preferably overnight.

Prepare the Flour Mixture

In a separate bowl, mix together the all-purpose flour and cornstarch. Set aside.

Fry the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture until fully coated. Carefully place the chicken in the hot oil and fry for about 6-8 minutes on each side, or until golden brown and cooked through. Drain on paper towels.

Make the Corn Slaw

In a large bowl, combine the corn, shredded red cabbage, grated carrot, and mayonnaise. Mix well and season with salt and pepper to taste.

Assemble the Dish

On a plate, layer the lettuce leaves, followed by the fried chicken. Top with corn slaw and add pickles on the side.

Drizzle with Honey

Drizzle honey over the fried chicken before serving.