Make Rooibos Tea: Bring water to a simmer and remove from heat. Steep the tea for 10 minutes, then refrigerate to cool. Add honey or sugar to taste. Serve over ice.

Soak chicken breasts in buttermilk for at least 15 minutes.

Prepare Coleslaw: Mix shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper in a bowl. Refrigerate.

Combine flour, paprika, cayenne, garlic powder, onion powder, salt, and black pepper in a bowl.

Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture until evenly coated.

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

Fry the coated chicken until golden brown and cooked to an internal temperature of 165°F (74°C).

Toast Buns: Lightly toast hamburger buns.

Assemble Sandwich: Layer the fried chicken, pickles, and coleslaw on the bottom halves of the buns. Drizzle with hot sauce, if desired. Add the top buns.

Serve: Plate the sandwiches alongside carrots and ranch dressing. Pair with iced rooibos tea.