Start by preheating a large skillet over medium heat and gathering all your ingredients for a smooth workflow.
Cut the chicken thighs into bite-sized pieces, about 2 cm across, and season lightly with salt, pepper, and a pinch of smoked paprika if you like.
In a mixing bowl, whisk together the buttermilk and hot sauce to create a flavorful marinade for the chicken.
Dip the chicken pieces into the buttermilk mixture, ensuring they are well coated, then transfer them to a shallow dish filled with panko breadcrumbs mixed with garlic powder.
Heat a tablespoon of oil in your skillet until shimmering, then carefully place the coated chicken pieces in a single layer. Cook for about 4-5 minutes on each side until golden brown and crispy.
Use a probe thermometer to check that the internal temperature reaches 75°C (165°F). Once done, transfer the chicken to a wire rack and let it rest for 5 minutes to maintain crispiness.
While the chicken rests, prepare your accompaniments: slice the pickles, chop the herbs, and cut the carrots into sticks. Arrange everything in your snack box for a colorful presentation.
Mix the yogurt with chopped herbs to make a bright, cooling dip. Taste and add lemon or garlic if desired for extra flavor.
Layer the crispy chicken, tangy pickles, crunchy carrots, and herbs in your serving box, creating a vibrant, textured arrangement.
Finish by drizzling some of the herb yogurt dip over the chicken or serve it on the side for dipping. Enjoy your colorful, satisfying snack box immediately while everything is crispy and fresh!
