Marinate the chicken thighs in buttermilk for at least 30 minutes or overnight in the refrigerator.

In a bowl, mix flour, paprika, garlic powder, salt, and pepper.

Remove chicken from buttermilk and coat each piece in the flour mixture, pressing to adhere.

Heat vegetable oil in a frying pan over medium-high heat.

Fry the chicken for about 7-10 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).

Remove chicken and drain on paper towels.

In a mixing bowl, combine sliced cucumbers and cherry tomatoes.

In a small bowl, whisk together olive oil, white wine vinegar, dill, salt, and pepper.

Pour dressing over the cucumber salad and toss to combine.

Plate the crispy chicken alongside the cucumber salad and enjoy!