Arrange the chicken in an even layer in a large baking pan.
Sprinkle evenly with kosher salt, top with sliced onions.
In a small bowl whisk together the buttermilk, beer and sriracha, pour evenly over the chicken, cover and refrigerate for 8 to 24 hours.
In a medium sized bowl stir together the flour, brown sugar, chili powder, onion powder, salt, pepper, and cayenne.
One at a time remove the chicken pieces, dredge in the flour mixture then gently re-dip in the buttermilk/beer marinade and recoat with the flour mixture (double coating of the flour mixture will give you a crispier chicken), set on a wire rack that has been set over a baking sheet.
Allow the coated chicken to sit at room temperature for 10 to 15 minutes.
Preheat oven to 200.
Add the oil to a large pot until about 6 inches deep, heat to 350 degrees using a cooking thermometer clipped to the pan, adjust heat to maintain that temperature.
Working in batches fry the chicken until golden brown and cooked through (between 4 and 8 minutes each, depending on the thickness of the chicken)
Once each piece is done, place on a wire rack over a baking sheet in the oven to keep warm. Slice the chicken.
In a small bowl whisk together the honey, sriracha and vinegar. While whisking vigorously, slowly add the olive oil until well combined.
Add chopped lettuce, pomegranates, and avocado to a large bowl, toss to combine.
Top with burrata cheese and sliced fried chicken, drizzle with dressing.