In a mixing bowl, combine 2 cups water with kosher salt, sugar and 1 tablespoon Sriracha for the brine. Mix well and set aside.
Butterfly the chicken breasts (you should get around 6 fillets) and place them in the brine. Let them sit in the fridge for 2 hours.
While the chicken is brining, mix the mayo, grated garlic, soy sauce and the rest of the Sriracha in a small bowl for the aioli. Set aside in the fridge.
For the slaw, mix the cabbage, shallots, lemon juice and lemon zest in small mixing bowl. Season with seasoning salt to taste. Set aside.
When the chicken is ready, drain thoroughly and dredge them in a mixture of the cornmeal, seasoning salt and cayenne.
Toast the Hamburger buns till golden brown in a skillet.
Toss the slaw with the cilantro leaves.
With all the fixings ready, it's time to cook the chicken! In a heavy skillet over medium high, heat the oil. When it's almost to the smoking point, add in 2-3 fillets, taking care not to overcrowd them in the skillet. Pan fry them till they're golden brown and crispy on both sides, around 6-8 minutes total.
Drain on paper towels and repeat with the rest of the chicken fillets.
To assemble, spread aioli generously on the bottom bun and place a chicken fillet on top. Layer with the cilantro slaw and top with a bun. Enjoy while hot!