1. Halve the chicken breasts and marinate them in buttermilk for 1 to 2 hours.
2. Dredge the chicken in seasoned flour mixed with cornstarch.
3. Fry the chicken at 350°F until crispy and the internal temperature reaches 165°F.
4. Sauté minced garlic in butter, then add honey, gochujang, soy sauce, and lime juice.
5. Simmer until the glaze becomes glossy.
6. Massage shredded kale, thinly sliced red onion, and green onion with lemon juice, olive oil, salt, and black pepper.
