Pre-heat a griddle over medium heat.

Spread 1/2 Tbsp(s) of butter on the flatest side of each flatbread.

Toast the buttered side for 1-2 minutes or until golden, toast the unbuttered side for 20 seconds or until warm and pliable.

For each sandwich, spread the flatside of each flatbread with 1 Tbsp(s) of kewpie mayo. Top half the flatbreads with 3 pickles, 1 sweet chili crisp fried chicken thigh, and cover with the sandwiches with remaining flatbread.

Serve and enjoy.

Pre-heat a fryer to 375 Degrees F.

Add buttermilk to a large mixing bowl.

Add Flour, salt and pepper to a separate large mixing bowl and mix until well incorporated.

Add the chicken thighs to the buttermilk, cover and refrigerate for 30 minutes to allow thighs to marinate.

Bread the chicken in the flour mixture and fry in batches if needed for 6-7 minutes or until chicken is golden brown and internal temperature reaches 165 degrees F.

Transfer the chicken on to a cooling wrack lined sheet pan to drain excess oil.

Combine honey and chilli crisp in a small mixing bowl and mix until well incorporated.

Transfer to an airtight container and reserve.

Top each chicken thigh with 1 Tbsp(s) of sweet chili crisp sauce and brush across the surface.

Reserve Warm.