In a small bowl, mix together the New Orleans seasoning powder and water to form a paste.

Pour the mixture over the chicken thighs, massaging to coat evenly.

Cover and marinate in the fridge for 2–3 hours.

While the chicken marinates, prepare the pineapple bun topping.

In a large bowl, cream together the butter and sugar until light.

Whisk in the egg yolk and vanilla extract.

Add the flour, baking powder, baking soda, and salt. Mix until a dough forms.

Transfer the dough to cling wrap and shape into a small rectangular block.

Refrigerate for 10–15 minutes to firm up.

Divide the chilled dough into 4 equal portions. Roll each into a ball, flatten into a disc, and place gently on top of the bread rolls.

Using the dull side of a knife, score a crisscross pattern to create that signature pineapple bun look.

Brush lightly with egg wash.

Air fry at 170°C for 8–10 minutes, or until the topping is set and golden.

Heat a cast iron skillet with a drizzle of oil over medium heat.

Cook the marinated chicken thighs for 6–7 minutes per side, or until cooked through and nicely charred.

Slice each pineapple bun horizontally.

Spread mayonnaise on the bottom bun and season lightly with black pepper.

Add a cooked chicken thigh, then top with fresh lettuce.

Finish with the top bun and serve immediately! Enjoy!