Curry Fried Chicken Sandwiches With Spiced Avo Mango Aioli and Cilantro Lime Avocado Slaw

Marinate the chicken. In a food processor, blend Greek yogurt, mango, shallot, curry powder, lime juice, habanero, garlic, cumin, salt and pepper until a thick paste forms. Pour into gallon-sized zip-lock bag, add chicken thighs and gently shake and squish to coat chicken. Seal, and refrigerate at least 1 hour, up to 6 hours.

Prepare avocado aioli. In a food processor, combine avocado, mayonnaise, mango juice, lime juice, curry powder, salt and pepper until smooth. Refrigerate until assembling sandwiches.

Prepare avocado slaw. In a large bowl, toss green cabbage, purple cabbage, Serrano, scallion and cilantro until combined. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, honey, garlic and salt. Pour over cabbage mixture and toss until well coated. Gently fold in shredded avocado until just mixed. Refrigerate until assembling sandwiches.

In a large stock pot or Dutch Oven, set peanut oil over high heat until an oil thermometer reaches 350°F.

Bread chicken. In a new gallon-sized zip-lock bag, combine flour, cornmeal and cornstarch. Remove chicken thighs from marinade, shaking and scraping off excess paste so only a thin layer remains, and place into flour bag. Shake and toss until chicken is very well coated. Remove from bag, shaking off excess flour.

Fry chicken. When oil reaches temperature, add floured chicken thighs and cook in batches, 2 to 3 at a time depending on size of pot, for approximately 5 minutes until golden brown and crisp. Use tongs to transfer to a paper-towel-lined cooling rack. Immediately sprinkle hot chicken with salt and a squeeze of lime juice. Let oil come back to temperature if needed in between batches.

Assemble sandwiches. On each half of each brioche bun, spread a layer of aioli. Then layer 2 slices tomato, generous scoop of avocado slaw, 1 to 2 pieces hot fried chicken, 1 slice Swiss cheese and top with bun with aioli and serve.