Prepare the Rooibos Iced Tea: Bring 4 cups of water to a simmer, then remove from heat. Steep rooibos tea bags for 10 minutes. Remove tea bags, stir in honey or sugar to taste, and refrigerate until cool. Serve over ice.

Prep all ingredients as listed above.

Place the chicken breasts in a bowl and pour the buttermilk over them. Let marinate for at least 15 minutes.

In a medium bowl, combine the shredded cabbage mix, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Stir until well mixed and refrigerate until ready to assemble the sandwiches.

In another bowl, mix together the flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper to prepare the chicken coating.

Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour mixture, pressing gently so the coating sticks evenly.

In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure safe and even frying.

Carefully place the coated chicken breasts into the hot oil and fry for 4–6 minutes per side, or until golden brown and crispy. The chicken is done when it reaches an internal temperature of 165°F (74°C).

While the chicken is frying, lightly toast the hamburger buns in a dry skillet or toaster.

Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.

To assemble the sandwiches, place a piece of fried chicken on the bottom half of each bun. Top with pickle chips and a generous spoonful of coleslaw. Add hot sauce if desired, then close with the top bun.

Serve the sandwich with carrots, hummus, and rooibos iced tea.