In a medium bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Whisk until well mixed.

Dip each chicken thigh into the buttermilk, remove, allow excess to drip off, and dredge in the flour mixture.

Heat vegetable oil in a deep skillet over medium-high heat to 350°F (175°C). Fry the chicken thighs for 5–7 minutes each side until golden brown.

In a small saucepan, combine honey and chopped jalapeños, heat, and simmer for 3–5 minutes. Stir in apple cider vinegar and a pinch of salt before removing from heat.

Toast the sandwich buns until golden brown.

Assemble the sandwich with lettuce, tomato, a fried chicken thigh, jalapeño honey, and optional toppings.