To marinate the chicken, whisk together the buttermilk, hot sauce and sea salt. Add the chicken thighs and turn until completely coated. Cover and refrigerate for at least 4 hours, preferably overnight.
To make the papaya chilli mayo place the papaya, hot sauce, lime juice, lime zest and honey into a blender. Blend until completely smooth. Fold through the mayonnaise and season. Refrigerate until required.
Make the papaya slaw gently toss together the shredded white and purple cabbage, papaya matchsticks, coriander, chilli and olive oil. Season slightly. Keep chilled until ready to assemble.
Place the hot sauce, honey and butter into a small saucepan. Bring gently to the boil, whisking until the butter has completely melted and the sauce is smooth and glossy. Remove from the heat and keep warm.
To prepare the crispy coating combine the self-raising flour, cornflour, smoked paprika, garlic powder, onion powder and sea salt in a large bowl. Mix thoroughly.
Heat the vegetable oil to 170–175°C. Remove the chicken from the marinade, allowing the excess to drip off. Press each thigh firmly into the flour mixture until completely coated. For an extra-crispy, craggy coating, dip the floured chicken briefly back into the buttermilk marinade, then coat it in the flour mixture a second time, pressing firmly so plenty of rough edges form.
Deep-fry the chicken at 170–175°C for 5–7 minutes, depending on thickness, until deeply golden, crisp and cooked through. Drain on a wire rack.
While the chicken is still piping hot, generously spoon over the warm honey butter hot sauce. Place the sliced cheese directly over each piece of chicken so it begins to soften and melt.
Toast the buns in a toaster or pan, till golden. Build the way you wish.
4 servings