Begin by marinating the chicken. Mix the buttermilk with garlic powder, paprika, salt, and pepper in a bowl. Add the chicken breasts, cover, and let them soak for at least an hour.

In one bowl, place the flour seasoned with a pinch of salt and pepper. In another bowl, pour in the breadcrumbs.

Take each chicken breast, let the excess buttermilk drip off, and coat it first in the flour, then in the breadcrumbs.

Heat about 1/2 inch of olive oil in a pan over medium heat. Once hot, carefully add the coated chicken breasts. Let them sizzle until golden brown on both sides (about 6-7 minutes per side). In the last couple of minutes, lay a slice of fresh mozzarella on each chicken breast.

In a bowl, combine the shredded cabbage and carrots. In another small bowl, mix together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the veggies and toss to combine.

Grab your favorite sandwich bun and layer the crispy chicken on the bottom. Top it with a generous handful of tangy slaw, and crown it with the bun's top half.