Hawaij-Spiced Fried Chicken Sandwiches

Whisk together buttermilk, hawaij, salt, pepper, and paprika in a large bowl. Using tongs, add chicken, and turn to coat in marinade. Cover and refrigerate 12 hours.

Stir together brussels sprouts, cabbage, mayonnaise, 1 tablespoon water, and salt in a medium bowl. Cover and refrigerate until ready to use.

Pulse panko in a food processor until texture resembles grated cheese, about 5 pulses. Transfer panko to a wide, shallow bowl. Stir in salt, pepper, oregano, and nutmeg; set aside.

Process plums, cilantro, honey, adobo sauce, lemon juice, garlic, salt, and pepper in a blender until smooth, about 40 seconds. Set aside.

Pour vegetable oil to a depth of 3/4 inch in a 12-inch cast-iron skillet; heat oil over medium-high to 325°F. Meanwhile, set a wire rack inside a large rimmed baking sheet; set aside. Remove chicken from refrigerator. Working with 1 chicken breast at a time, scrape excess marinade off chicken. Dredge chicken in panko breading to coat, pressing to adhere. Shake off excess breading. Place chicken on a plate.

Working in 2 batches, fry chicken in hot oil until panko is browned and a thermometer inserted in thickest portion of chicken registers 160°F, 11 to 14 minutes, gently turning chicken every 2 to 3 minutes and adjusting heat as needed to maintain oil temperature of 320°F to 325°F. Transfer chicken to prepared rack on baking sheet.

Spread 2 tablespoons sauce onto cut sides of each bun bottom. Place 1 chicken breast on each bun bottom; top with heaping 1/4 cup coleslaw and desired amount of pickles. Cover with bun tops.