Season the boneless chicken thighs with salt and pepper. Set up a breading station: dredge seasoned chicken in flour, then dip in beaten eggs, and return to flour for a second coating.

In a skillet, heat cooking oil over medium-high heat until it shimmers (about 350°F). Test with a piece of bread; it should sizzle when ready.

Fry the breaded chicken thighs in the hot oil for 5-7 minutes on each side until golden brown and crisp, with internal temperature reaching 165°F.

Combine honey and chopped jalapeños in a bowl for the drizzle; stir to mix and adjust the spice level.

Toast the burger buns until golden. Place fried chicken on the bottom half, drizzle with jalapeño honey, and top with the other half.

Serve immediately for the best crunch and flavor, garnished with coleslaw or sweet potato fries.