Whisk together 2 cups Greek yogurt, 1/2 cup plus 2 tablespoons milk, 1 teaspoon chile de arbol powder, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.

Add the chicken to the yogurt mixture and toss to coat.

Cover and refrigerate for at least 4 hours and up to 24 hours to marinate.

Preheat oven to 400 degrees F.

Remove the chicken from the marinade and rinse under cold water.

Pat the chicken dry with paper towels.

Combine 2 teaspoons kosher salt, 1 teaspoon chile de arbol powder, and 1/2 teaspoon black pepper.

Place chicken on a baking sheet and brush with canola oil.

Season with salt mixture and bake for 25 minutes, or until the internal temperature reaches 145 degrees F.

Transfer chicken to the refrigerator to cool for 20 minutes.

Whisk together flour, garlic powder, onion powder, 1 tablespoon kosher salt, and 1/2 teaspoon black pepper.

Whisk together the remaining 2 cups of yogurt and 1/2 cup plus 2 tablespoons of milk.

Season with 1 teaspoon kosher salt and a pinch of black pepper.

Dip chicken in yogurt mixture, then dredge in flour mixture.

Heat 2 inches of canola oil in a cast iron pan over medium heat.

Fry chicken until golden brown on both sides, about 5 minutes per side.

Remove chicken to a baking rack over a baking sheet.

Repeat with remaining chicken.

Place a Buttermilk Waffle on a plate.

Spread with Tangerine Pink Peppercorn Butter.

Top with fried chicken and drizzle with Sorghum-Bourbon-Tangerine Syrup.

Garnish with Blackberry-Pomegranate Relish.

Preheat waffle iron.

Preheat oven to 225 degrees F to keep waffles warm.

Whisk together flour, cornmeal, baking soda, and salt.

Whisk egg yolks with buttermilk and butter.

Beat egg whites until they form stiff peaks.

Add liquid ingredients to dry ingredients while mixing gently.

Fold egg whites into the batter.

Spread batter onto the waffle iron.

Cook waffles until golden brown, 2 to 5 minutes.

Serve immediately or keep warm.

Prepare an ice bath.

Combine tangerine juice and bourbon in a saucepan, bring to a boil, and reduce to 1/2 cup.

Transfer to a bowl in the ice bath and stir until cold.

Put butter in a bowl, add tangerine juice mixture, honey, peppercorns, and salt.

Stir until combined.

Combine sorghum syrup and tangerine zest and juice in a saucepan and simmer.

Serve warm.

Combine blackberries, pomegranate seeds, and mint in a bowl.

Cover and let sit at room temperature for 30 minutes.