Clean your chicken thighs and mix them in a large bowl with spices, buttermilk, and hot sauce. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.
In a separate bowl, mix together flour and cornstarch. Remove chicken thighs from marinade and coat fully in flour mix.
Place coated chicken on a clean plate and set aside. Heat a skillet with avocado oil about ½ to ¾ inches high. Heat on medium until flour begins to sizzle when it touches.
Fry chicken on both sides until golden brown, crispy, and fully cooked (about 3-4 minutes per side). Drain excess oil and rest on a rack or a plate lined with paper towel.
In a small bowl, mix together the mayonnaise, dijon mustard, honey, and hot sauce. Mix fully and toss chicken thighs in sauce until fully coated.
Toast Brioche buns and serve with arugula on top.
