In a large bowl, whisk together buttermilk, pickle juice, chili sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Add chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours or overnight.

Prepare the Sauce:

In a small saucepan over low heat, combine the tropical-style sauce, honey, soy sauce, and lime juice. Simmer gently for about 5 minutes until slightly thickened. Set aside.

Make the Breading:

In a shallow bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.

Bread the Chicken:

Remove chicken from the marinade. Coat in the flour mixture, dip briefly back into the marinade, then coat again in flour for an extra-crispy crust. Place on a rack and let rest for 10 minutes.

Cook the Chicken:

Heat oil to 350°F for deep frying or add about ½ inch of oil to a skillet over medium-high heat. Fry chicken until golden brown and cooked through (internal temperature of 165°F), about 6–8 minutes deep frying or 3–4 minutes per side in a skillet.

Glaze:

While hot, brush or toss the fried chicken with the prepared Polynesian-style sauce.

Assemble the Sandwiches:

Butter and toast the buns. Add slaw or lettuce to the bottom bun, top with sauced chicken, provolone cheese if using, and a grilled pineapple ring. Drizzle with extra sauce and finish with the top bun.