In a bowl, mix olive oil, 3 tbsp lime juice, chopped cilantro, minced garlic, cumin, smoked paprika, 1 tsp salt, and pepper. Add chicken cutlets, coat well, and marinate in the fridge for 30 minutes.

In a blender or food processor, combine mayonnaise, sour cream, 2 tbsp lime juice, cilantro, 1 jalapeño, and garlic. Blend until smooth. Refrigerate.

In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, and salt.

Remove chicken from marinade, letting excess drip off. Dredge completely in the flour mixture, pressing to adhere.

Heat vegetable oil in a large skillet over medium-high heat. Fry chicken for 4-5 minutes per side until golden brown, crispy, and cooked through (165°F).

Transfer cooked chicken to a wire rack to drain.

Lightly butter and toast the buns in a skillet until golden.

Assemble sandwiches: Spread sauce on the bottom bun, add the crispy chicken, top with shredded cabbage, cucumber slices, jalapeño rings, and an extra heavy drizzle of sauce. Top with the bun and serve immediately.