Pat the chicken dry and then season with kosher salt, black pepper, cayenne pepper, garlic powder, and paprika. Make sure you get the seasonings under the skin too.

Using a sieve (if you have one), place the arrowroot flour in it, and then lightly dust the chicken thighs on both sides. Shake off any excess.

In one shallow bowl, add in the eggs and 1/4 cup hot sauce. Mix until well combined. In another shallow bowl, place the cassava flour in it.

Dredge the chicken thighs into the egg mixture and then into the cassava flour. Shake of excess flour and let the chicken thighs rest for about 10-15 minutes.

Meanwhile, preheat a skillet over medium-high heat with enough avocado oil to cover the bottom of the skillet.

Once heated, place the chicken thighs skin side down and fry for 5-7 minutes or until golden. Flip the chicken thighs and continue cooking for another 5 minutes or until chicken is cooked through.

Remove from skillet, place on a wire rack (or paper towel lined plate), season with salt and let cool.

In a small sauce pan, add in the hot sauce, apple cider, and chopped garlic.

Bring to a simmer over medium heat for about 8-10 minutes or until sauce is heated through and has slightly thickened.

Remove hot sauce from heat. Brush or spoon over fried chicken making sure all sides are coated.

Serve immediately with pickles!