In a bowl, combine the buttermilk and chicken thighs. Cover and refrigerate for at least 1 hour, or overnight for best results.

In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. In another shallow dish, place the breadcrumbs.

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, then dip back into the buttermilk, and finally coat in breadcrumbs. Set aside.

In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan. Once hot, add the chicken pieces in batches, cooking for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Preheat the oven to 425°F (220°C). Using a curly fry cutter or a spiralizer, cut the potatoes into curly shapes. In a bowl, toss the curly fries with vegetable oil, paprika, garlic powder, and salt.

Spread the fries on a baking sheet in a single layer and bake for 20-25 minutes, flipping halfway through, until crispy and golden.

In a small bowl, mix together mayonnaise, minced garlic, lemon juice, salt, and black pepper. Adjust seasoning to taste.

Toast the burger buns lightly. On each bun bottom, place a lettuce leaf, followed by a crispy chicken thigh, sliced tomatoes, and pickles. Top with the bun lids.

Arrange the crispy chicken burgers on a platter alongside the curly fries. Serve with a small bowl of zesty garlic mayo for dipping.