Preheat the oven to 425ºF. Place a wire cooling rack over a baking sheet to hold the breaded chicken.
In a wide shallow bowl or container, combine the bread crumbs, garlic powder, smoked paprika, cayenne, salt, and some freshly cracked pepper for the chicken's breading. Once combined, add the cooking oil and stir until the seasoned breadcrumbs resemble damp sand.
In a separate wide shallow bowl or container, combine the yogurt, salt, and hot sauce.
Place the chicken breast on a cutting board, cover with plastic, then use a mallet or rolling pin to gently pound the chicken breast to an even thickness, no more than 3/4-inch thick. Cut the chicken breast in half, then season with a pinch of salt and a pinch of cayenne.
Dip each piece of chicken into the yogurt and hot sauce mixture, making sure to fully coat the chicken, then into the seasoned bread crumbs, again coating both sides. Place the coated chicken on the prepared baking sheet with wire rack.
Bake the chicken for 25 minutes, or until the internal temperature reaches 165ºF, carefully flipping the chicken once half way through.
While the chicken is baking, prepare the honey yogurt slaw. In a small bowl stir together the mayonnaise, yogurt, honey, Dijon, vinegar, salt, and some freshly cracked pepper.
Place the shredded cabbage slaw mix in a large bowl, pour the prepared dressing over top, and stir until the cabbage is coated in dressing.
Once the chicken is finished baking, build the sandwiches. Place one piece of spicy chicken on each bun and top with a generous pile of the honey yogurt slaw. Enjoy!