In a large bowl, whisk the buttermilk and beer together. Add the chicken. Cover and refrigerate for at least an hour or up to 12 hours.

In a medium saucepan, add the vinegar, beer, honey, salt and garlic. Heat over medium heat for 3-4 minutes or until the honey and salt are dissolved and the alcohol from the beer has cooked out. Remove from heat and add the jalapeños. Set aside to pickle for 30-35 minutes. The jalapeños will store in an airtight container in the refrigerator for two weeks.

In a small bowl, whisk together the dijon mustard, honey, worcestershire sauce, cayenne pepper and salt and black pepper to taste. Set aside.

Preheat your oven to 450 degrees F and line 2 large baking sheets with parchment paper, foil or silicone baking mats. Spray the baking sheets with a non-stick. Set aside.

Remove the chicken from the refrigerator.

In a shallow bowl, combine the corn flake crumbs, flour, salt, garlic powder, onion powder, black pepper and cayenne. Taking each piece of chicken, dredge in the corn flake mixture. Pressing the mixture down so that it adheres. Place the chicken on the prepared baking sheets.

Spray the chicken with a non-stick canola oil and drizzle with the melted butter. Place in the oven and bake for 15 minutes. Flip the chicken and spray with non-stick canola oil once again. Bake for an additional 15 minutes or until the chicken has cooked through and the crust is crisp and crunchy.

Remove from heat and set aside to rest for 5 minutes.

Preheat your broiler to high heat. Place the bottoms of your rolls on a baking sheet that has been lined with parchment paper or a silicone baking mat. Spread a tablespoon of the mustard on the bottom rolls. Top with a piece of chicken and a slice of havarti. Place under the broiler until the cheese has melted, about 1 minute. Remove from heat.

Top the chicken with beer-pickled jalapeños and serve immediately! Enjoy!