In a bowl, combine buttermilk, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts and coat well. Cover and marinate in the fridge for at least 1 hour, or overnight for best results.

Prepare the Slaw

In a large bowl, mix shredded cabbage and grated carrots. In a separate small bowl, whisk together mayonnaise, lemon juice, salt, and pepper. Combine the dressing with the cabbage mixture and toss until well-coated. Set aside.

Coat the Chicken

In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the flour mixture, ensuring an even coat.

Fry the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken breasts. Fry for about 5-7 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.

Prepare the Spicy Aioli

In a small bowl, mix mayonnaise and sriracha together to taste. Adjust spiciness by adding more sriracha if desired.

Assemble the Sandwich

Slice ciabatta rolls in half. Spread spicy aioli on the bottom half, add fried chicken, and top with cabbage slaw. Place the top half of the roll on the sandwich to complete.