Boil water and remove from heat. Steep rooibos tea for 10 minutes. Sweeten to taste, then refrigerate until cool.

Prep the ingredients per the instructions above.

In a bowl, soak the chicken breasts in buttermilk for at least 15 minutes.

In a bowl, mix shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Refrigerate until ready to use.

In a separate bowl, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

Remove the chicken from the buttermilk, letting excess drip off. Dredge the chicken in the flour mixture, ensuring an even coating.

Heat the Oil: In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully place the coated chicken breasts in the hot oil. Fry until golden brown and cooked to an internal temperature of 160°F (71°C).

While the chicken is frying, lightly toast the hamburger buns.

Assemble the Sandwich: Place the fried chicken on the bottom half of each bun. Top with pickles and coleslaw.

Serve: Cap off with the remaining bun halves. Serve immediately with carrots and ranch and Iced Rooibos Tea.