In a large mixing bowl, whisk together the almond milk, apple cider vinegar, and tabasco (if using it). Wait a few minutes for the almond milk to curdle a little bit forming your "buttermilk-like" marinade. Add the chicken thighs and make sure it is submerged. Marinate for at least 30 minute or up to overnight.
Preheat oven to 425 degrees Fahrenheit and grease a large baking sheet.
Place the cornstarch in one bowl and the chickpea flour, crushed cornflakes, 1/4 cup of the almond milk brine, and salt in another bowl. Mix the chickpea flour and cornflake mixture- it should be the texture of coarse meal with some larger pieces.
Working with one piece of chicken at a time, dredge in the cornstarch and gently tapping to remove excess. Then dip the chicken back into the almond milk mixture and let the excess drip back into the bowl. Coat the chicken in the chickpea flour and cornflake mixture, pressing firmly to ensure it sticks. Place the coated chicken onto the greased baking sheet. Repeat for each piece of chicken.
Lightly spray the tops of the breaded chicken things with avocado oil or a neutral vegetable oil. Place the chicken into the oven and bake for 15-20 minutes, then flip the chicken thighs and bake for another 10 minutes until the chicken is golden brown and reached 165 degrees Fahrenheit.
Brush with the hot oil mixture. Serve with your favorite Southern cuisine sides or make a fried chicken sandwich. Enjoy!