Crispy Hot Honey Chicken Bowls

In a wide bowl, whisk the buttermilk with hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Add the chicken thighs, turn to coat well, cover, and marinate for at least 20 minutes at room temperature or up to 8 hours in the fridge for deeper seasoning.

Rinse the jasmine rice until the water runs mostly clear, then cook it using your preferred method. When done, spread the rice briefly on a tray or fluff thoroughly with a fork so the grains stay distinct rather than clumping while you finish the rest of the bowl components.

Finely shred the cabbage and grate the carrot. In a large bowl, mix the mayonnaise with rice vinegar and a small pinch of salt, then fold through the vegetables until lightly coated. The slaw should look glossy, not heavy; adjust with a few drops of water if the dressing feels too thick.

In a shallow tray, combine the flour, cornstarch, smoked paprika, garlic powder, remaining salt, and the rest of the black pepper. Lift the chicken from the marinade, letting excess drip away, then press each piece firmly into the flour mixture. For a craggier crust, dip once more into the marinade and dredge again, squeezing the coating onto the surface.

Pour neutral oil into a heavy pan to a depth of about 3 cm and heat to 175C. Fry the chicken in batches without crowding the pan, turning occasionally, until deeply golden, crisp, and cooked through, about 5 to 7 minutes depending on thickness. Transfer to a wire rack so steam does not soften the crust.

While the chicken is still hot, warm the honey in a small pan just until fluid, then stir in the chili flakes and a pinch of salt. Spoon or brush the hot honey over the fried chicken, turning to coat lightly rather than soaking the crust. Slice the chicken into thick strips after a 2 minute rest.

To assemble, divide the rice among bowls and press it into one side. Add a generous mound of slaw, tuck in sliced pickles, and arrange the hot honey chicken over the top. Finish with finely sliced spring onions and any remaining glaze drizzled over just before serving.