In a mixing bowl, combine buttermilk, paprika, garlic powder, salt, and black pepper. Add chicken thighs and marinate for at least 30 minutes.

In another bowl, mix flour, salt, and pepper. Dredge marinated chicken in the flour mixture, shaking off excess.

Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken.

Fry chicken for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).

Remove chicken and place on paper towels to drain excess oil.

In a mixing bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well and refrigerate until ready to use.

Spread spicy mustard on the bottom half of each sandwich bun.

Place a piece of fried chicken on each bun, top with coleslaw, and cover with the top half of the bun.

Serve immediately on a platter.