Pat the chicken thighs dry and trim any excess fat. Cut into slider-sized portions if needed.

Place the gluten-free flour in one shallow bowl with garlic powder, onion powder, smoked paprika, salt, and pepper. In a second bowl, whisk together eggs and milk.

In a third bowl, place the crushed ranch potato chips.

Dredge each piece of chicken in the flour, then dip into the egg mixture, and finally press into the crushed sweet potato chips, coating well on all sides.

Preheat your air fryer to 375°F.

Lightly spray the basket with avocado oil and arrange the chicken in a single layer (work in batches if needed). Spray the tops lightly with oil.

Air fry for 8-10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 165°F).

In a small bowl, mix mayonnaise, Dijon mustard, and honey. Adjust seasoning to taste.

Lightly toast the gluten-free ciabatta buns if desired.

Spread the sauce on both sides of each bun. Add crispy chicken, coleslaw, and pickled red onions. Top with the bun and gently press.