Clean your Chicken Thighs and pat dry.
In an air tight container combine the Buttermilk, Dill Pickle Juice, 1 Tbsp of Cayenne Pepper, Garlic Powder, Dark Brown Sugar, Vinegar-Based Hot Sauce, Salt, 1 tsp of Black Ground Pepper, Chili Powder, and 1 tsp of Paprika.
Toss your Chicken Thighs with the marinate mixture in your container.
Place the container into your refrigerator and marinate for at least 8 hours to overnight.
Combine all the SAUCE INGREDIENTS in a food processor (depending on how spicy you want it, leave or remove the seeds of the Red Jalapeno Peppers) and blend together. Set aside with the chicken in the refrigerator.
Remove the chicken and sauce from your refrigerator and let it come to room temperature for 20 minutes.
Preheat and then oil down your air fryer down some olive oil.
Combine together the Flour, 1 tsp of Cayenne Pepper, 1 tsp of Black Pepper, and 1 tsp of Paprika on a plate.
Shake the excess Marinate Mixture from your Chicken Thigh. Dip it into the Flour Mixture on both sides, back into the Marinate Mixture on both sides, and then again into the Flour Mixture on both sides. Shake off any excess Flour/Marinate Mixture.
Arrange the coated Chicken Thighs in your air fryer (make sure the chicken pieces are not touching). Set your air fryer to it's recommended settings for chicken and cook according to manufacturer instructions. Half way though it's cook time, pause, and flip the chicken pieces.
At the last 2-3 minutes that the chicken is frying, place your sauce in a small saucepan and heat up.
Once the chicken is done, place each piece on top of a slice of white bread, drizzle with the hot sauce, garnish with Pickle slices, and enjoy!