1. Toss the chicken thighs with the coleslaw dressing, ensuring each piece is well coated. Let marinade 4 hours (up to overnight). Take the chicken out of the fridge half an hour before frying to bring to room temperature.2. Meanwhile, mix the coleslaw ingredients in a large bowl.3. Return to the chicken. In a medium bowl mix the flour, paprika, onion powder, garlic powder, baking powder, salt, and pepper.4. Dredge each piece of chicken in the flour mixture, taking care to coat all the crevices in flour.5. In a deep pan, heat 4 cups of vegetable oil to 350. Fry each piece one at a time for 3-4 minutes until it reaches an internal temperature of 165. Transfer to a plate lined with paper towels.6. Serve the chicken on a burger bun with a generous schmear of coleslaw dressing and topped with the coleslaw.