Pat chicken thighs dry with a paper towel, then cut into strips. Place chicken in a large bowl with Kosher salt and black pepper, then cover with plastic wrap and let sit.
In a large bowl, whisk together buttermilk, eggs, and hot sauce. In a second large bowl, whisk together all-purpose flour, Kosher salt, and garlic powder.
Place a wire rack on a rimmed baking sheet, then begin coating chicken. Dip each piece of chicken first in the flour mixture, then in the buttermilk. Transfer to wire rack, repeat until all chicken strips are coated.
Fill a large cast iron or heavy bottom pan with oil. Heat over medium-high until oil reaches about 350 F.
When oil is hot, carefully add about ~8 pieces of chicken, and cook. Transfer chicken to a clean wire rack, then repeat cooking remaining chicken.
Combine butter, honey, cayenne,garlic powder, sweet paprika, chili powder, Kosher salt and black pepper in a saucepan. Use a brush to coat chicken with hot sauce.
Serve waffles immediately with hot fried chicken, maple syrup, and pickle slices.