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.
5. Coat the chicken in the egg wash, then thoroughly coat in the breading mixture.
6. Carefully place the breaded chicken in the hot skillet. Cook for about 5 minutes on each side or until the chicken is crispy and cooked through.
7. To assemble the sandwich: Toast your preferred buns (use gluten-free buns for a fully gluten-free meal or lettuce wraps).
8. Prepare the Calabrian chili mayo by combining 1/2 cup mayo with 1 tbsp chiles (adjust chiles for desired spice level).
9. Spread the Calabrian chili mayo on the bun, then add the fried chicken filet, slices of tomato, coleslaw, and pickles. Serve immediately.