Gluten Free Crispy Chicken Sandwich

1. Heat avocado oil in a skillet over medium heat, ensuring enough oil to fill the pan about 1/4 of an inch. 
2. Place 4 boneless chicken thighs between two pieces of plastic wrap and lightly pound with a meat mallet or the bottom of a cup until about 1/2 inch thick. 
3. Beat an egg in a bowl for the egg wash. 
4. In another bowl, combine 1/2 cup almond flour, 1/4 cup tapioca flour, 1/2 tsp salt, pepper, chili powder, garlic powder, and a dash of cayenne for the breading mixture. 
5. Coat the chicken in the egg wash, then dredge thoroughly in the breading mixture. 
6. Carefully place the breaded chicken in the hot skillet. Cook for about 5 minutes per side or until the chicken is crispy and cooked through. 
7. To assemble the sandwich, toast your brioche buns (or use a gluten-free bun or lettuce wrap). 
8. Prepare Calabrian chili mayo by combining 1/2 cup mayonnaise with 1 tbsp Calabrian chiles (adjust chiles for desired spice level). 
9. Add the Calabrian chili mayo to the bun, then layer with the fried chicken filet, tomato, coleslaw (like Trader Joe's mix), and pickles.