Add the peppercorns and chilli paste to a saucepan with white vinegar, salt, sugar and 3tbsp water and mix well, then allow to simmer. In the meantime, chop the jalapeño and the cucumber and add to a sterilised jar with dill, then pour the pickling liquid over the top, seal and set aside. Preheat your oven to 180ºC with a shallow tray in the bottom
Place the chicken in a bowl along with buttermilk, onion powder, cayenne, garlic granules, chicken seasoning and pepper. Mix well, then cover and chill for 2-4 hours
Finely chop the cabbage, onion and green chilli and add to a bowl with 1tbsp of the pickling liquid from the first step. Add honey and fennel seeds and mix well, then set aside
Remove the chicken from the buttermilk marinade and whisk an egg and 100ml water into the buttermilk mixture
Pour the seasoned flour into a baking tray and coat each chicken breast. Dip the floured chicken into the buttermilk, then coat well with the flour
Heat the sunflower oil to 175ºC in a deep fryer or a large pan. Cook the chicken for 6-8 minutes, turning halfway, until brown, cooked through with no pink meat and any juices run clear. Place the chicken on kitchen paper to drain
Slice and toast the buns, then spread the top and bottom buns with garlic mayo. Top the bottom bun with spicy pickled cucumbers and chilli, chicken, slaw and finish with the top bun. Serve and enjoy!