In a large bowl, combine the shredded cabbage and carrot. Set aside.

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage and carrot mixture and toss until well combined. Cover and refrigerate while you prepare the chicken to allow the flavors to meld.

Pat the chicken breasts dry with paper towels. If chicken breasts are very thick, carefully slice them in half horizontally to create two thinner cutlets, or pound them to about 1/2-inch thickness using a meat mallet between two sheets of plastic wrap. Season both sides with a pinch of salt and pepper.

Set up a dredging station: In the first shallow dish, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk to combine. In the second shallow dish, whisk the egg and milk together for the egg wash. In the third shallow dish, add the Panko breadcrumbs.

Dredge each chicken cutlet: First, coat thoroughly in the seasoned flour mixture, shaking off any excess. Next, dip into the egg wash, ensuring it's fully coated and letting any excess drip off. Finally, press firmly into the Panko breadcrumbs, ensuring the chicken is completely covered. Set aside on a clean plate.

Preheat your air fryer to 375°F (190°C) for 5 minutes.

Lightly spray the bottom of the air fryer basket with cooking spray. Place the breaded chicken cutlets in a single layer in the air fryer basket, ensuring they are not overlapping. You may need to cook in batches. Lightly spray the tops of the chicken with cooking spray.

Air fry for 8-10 minutes, then flip the chicken, spray the other side, and air fry for another 7-8 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).

While chicken is cooking, prepare the buffalo sauce. In a small saucepan over low heat, combine the buffalo hot sauce, melted butter, and optional apple cider vinegar. Whisk until well combined and heated through. Remove from heat.

Once chicken is cooked, immediately transfer it to a clean bowl and pour the buffalo sauce over it. Toss gently to coat each piece of chicken thoroughly.

If desired, lightly toast the brioche buns in the air fryer for 1-2 minutes or in a pan until golden.

To assemble, place a generous spoonful of creamy slaw on the bottom bun. Top with a piece of buffalo chicken, followed by dill pickle slices (if using). Place the top bun and serve immediately.