In a big bowl, make buttermilk marinade by combining buttermilk, cayenne pepper and salt. Add boneless chicken thighs and marinate in the refrigerator for at least 1-2 hours. Remove from refrigerator.

In another bowl, combine all the ingredients for the flour coating - flour, dried thyme, garlic powder, onion powder, (smoked) paprika, cayenne pepper, salt and black pepper. Remove chicken thigh from buttermilk marinade and dredge each chicken in seasoned flour, shaking off any excess.

Deep fry chicken thighs until deep golden brown. It should take around 4-5 minutes. Remove and drain excess oil on paper towels.

Slice burger bun into two halves and toast them in an oven toaster or in a frypan. Add butter to the buns, then add a dollop of barbecue mayo to each bun. Assemble the burger by adding coral lettuce, sliced cheese, fried chicken thigh and pineapple rings. Note: If you prefer, you can also grill the pineapple rings in the oven toaster before assembly.