Prepare the chicken by slicing the chicken breasts in half lengthwise, then cut each half into six thin pieces. Marinate these chicken strips in a bowl with pickle juice and a splash of milk for about 15 minutes.

While the chicken is marinating, prepare the pimento cheese by grating a robust cheddar cheese and mixing it with mayonnaise, pimentos, salt, and jalapeños. Stir until creamy.

Create your dredging station with tapioca starch on one plate, whisked eggs on another, and Cauli Crunch mixed with onion powder, paprika, garlic powder, and salt on a third plate.

Dredge each chicken piece in the tapioca starch, then the whisked egg, and finally the Cauli Crunch mix for a crispy coating.

Heat about 1/2 inch of avocado oil in a large skillet over medium heat. Fry each dredged chicken piece for 5-6 minutes on each side until golden brown and cooked to 165°F.

Toast the buns in the oven under the broiler for 1-2 minutes until light and crispy.

Assemble the sandwiches with jalapeños on the bottom bun, followed by the chicken, honey, and pimento cheese, then top with the other half of the bun.