Pat the chicken thighs dry and season both sides with salt and pepper. In a shallow dish, whisk together the flour, cornstarch, garlic powder, paprika, 1 tsp salt, and 1/2 tsp pepper.

In a second shallow dish, beat the 2 eggs for the dredge. Dip each chicken thigh into the egg mixture, then press firmly into the flour mixture to coat completely. For an extra-crispy crust, dip the chicken back into the egg and then into the flour a second time.

Heat oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the chicken in the hot oil, ensuring not to crowd the pan. Fry for 5-7 minutes per side, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a wire rack to drain excess oil.

In a shallow dish, whisk together the 2 eggs for the French toast, milk, cinnamon, and vanilla extract.

Dip each slice of brioche into the egg mixture, allowing it to soak for about 20-30 seconds per side. In a separate large skillet, melt the butter over medium heat.

Place the soaked bread in the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet.

Place one piece of crispy fried chicken on a slice of French toast. Top with a slice of cheese, if using. Drizzle generously with warm maple syrup or spicy honey. Place the second slice of French toast on top to complete the sandwich. Serve immediately.