Place chicken in a zippered plastic bag. With a mallet or rolling pin, pound the chicken to 3/4″ thickness. In a bowl, combine the buttermilk and wet mixture (paprika, salt, onion and garlic powder, pepper and cayenne), mixing together with a whisk or fork to combine. Add the chicken breasts to the buttermilk mixture, cover and refrigerate for 6 hours or overnight. When ready to fry, remove chicken from refrigerator and let sit room temperature for 30 minutes. In a large bowl combine the dry ingredient mixture (flour, smoked paprika, baking powder, oregano, salt, onion and garlic powder, cayenne and pepper.) Remove the chicken from the buttermilk marinade and dredge in flour mixture, coating thoroughly. Heat enough oil in a large skillet to fry the chicken. Place chicken in oil and cook until golden brown on both sides and internal temperature is 165. (If coating gets too brown and internal temperature is not done, place chicken on a rack and bake at 325 degrees until chicken is thoroughly cooked. When done, place chicken on wire rack. (Do not put chicken on paper towels as they will lose crispiness.) Cook bacon until crispy. Combine honey and Sriracha in a small bowl, mixing well to combine. If you are not using store-bought cole slaw, prepare cole slaw greens with slaw dressing. Toast bun in a skillet. To assemble, spread some honey Sriracha sauce on the bun. Spoon cole slaw on bottom bun. Add chicken, bacon, and top with a little more cole slaw. Place top bun over the cole slaw and enjoy! Serve with chips and a pickle.